Kersting's groundnut

Macrotyloma geocarpum

legume

A legume that buries its pods like the peanut, cooked as dry beans, very rich in protein.

Origin

West Africa (Togo, Benin, Ghana)

Where to find it

A few farmers in northern Togo and Benin still grow it; it is rarely found at markets, and at a high price.

Season (United States)

all year round

Preparation

The dry seeds are soaked overnight, then boiled for one to two hours until tender; they are eaten cooked, never raw. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding.

Molecules

GOS (galacto-oligosaccharides) · ProteinIn small amounts, not counted Folates (B9) · Insoluble fibersWhat slows things down Phytates

Did you know?

It has almost disappeared from the fields, replaced by the peanut, which is easier to shell.