Secamone

Secamone stuhlmannii

leaf · vegetable

Leaves cooked as a vegetable in Malawi, in times of famine.

Origin

Rwanda, Kenya, Uganda, Tanzania, Malawi

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?

Its fibrous stems make rope.