Cadaba

Cadaba farinosa

leaf

Leaves and young twigs boiled, mixed with cereals into flatbreads, parsa and tsawa, among the Hausa and in Bornu, sold at markets; famine fruits in Ethiopia.

Origin

Sahel (Nigeria, Niger, Chad) and Ethiopia

Season (United States)

all year round

Preparation

The leaves and young twigs are boiled, often changing the water to mellow them, then pounded and mixed with cereal flour for flatbreads; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Black rhinos, buffalo and hartebeest also browse its foliage, covered in a fine powder that earned it its name, farinosa.