Mwengele

Cyphostemma adenocaule

leaf · fruit · vegetable

Tart leaves and fruits, commonly eaten as a vegetable or in soup; in Uganda, boiled with beans, pigeon peas, cowpeas or groundnuts.

Origin

Tropical Africa, from Senegal to Eritrea and Mozambique

Where to find it

In savannas, thickets and abandoned fields.

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked.

Molecules

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

Did you know?

In Uganda its dried, pounded roots are kept for times of famine.