Kalahari truffle

Kalaharituber pfeilii

mushroom

A white to brown underground tuber with a mild mushroom taste, cooked in the ashes or in stew after the rains.

Origin

Kalahari Desert (Botswana, Namibia, South Africa)

Season (United States)

March to May

Preparation

It is brushed and washed in plenty of water to remove the sand, sometimes peeled, then cooked for a quarter of an hour; it is eaten cooked.

Molecules

Mushroom beta-glucansIn small amounts, not counted Ergothioneine

Did you know?

The San find it by the cracks in the sand, where it lifts the soil.