Gboma eggplant

Solanum macrocarpon

leaf · vegetable

Leaves and small green fruits of an African eggplant, cooked into a thick sauce with palm oil and smoked fish: Togolese gboma dessi.

Origin

West Africa (Togo, Benin, Ghana)

Season (United States)

all year round

Preparation

The leaves are washed, roughly chopped and cooked for about ten minutes in the sauce, with the small green fruits halved; everything is eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · Chlorophyll

Did you know?

Some varieties are grown for their leaves, others for their fruits.