Smithia

Smithia elliotii

leaf · vegetable

Leaflets cooked with potash into a vegetable so slippery it slides back into the dish: a Malawian side dish made for babies and the sick.

Origin

Tropical Africa and Madagascar

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

Mucilages · Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · Chlorophyll

Did you know?

Since it slides, a small dish feeds many people.