Pentanisia

Pentanisia schweinfurthii

leaf · vegetable

Leaves and flowering shoot tips, pounded and cooked as a vegetable, especially in the dry season (Tanzania, Malawi, Zambia).

Origin

Tropical Africa

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 zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

In Malawi the ash of the burnt plant is used as salt.