Padauk leaves (mbel)

Pterocarpus soyauxii

leaf

Tender young leaves of a large forest tree, chopped into sauces with peanut paste or smoked fish.

Origin

Forests of Central Africa (Cameroon, Gabon, Congo)

Season (United States)

all year round

Preparation

The leaves are washed, chopped and cooked for about ten minutes in the sauce; dried and powdered, they are stirred in at the end. They are eaten cooked.

Molecules

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

Did you know?

The same tree gives padauk, a bright red wood prized by cabinetmakers.