Vatovaea

Vatovaea pseudolablab

legume · root

Seeds raw, boiled or roasted; juicy roots as a snack or as flour mixed with sorghum; pods, flowers and leaves as a vegetable. Farmers commonly grow and eat it.

Origin

Sudan, Ethiopia, Somalia, Kenya, Uganda, Tanzania, Yemen, Oman

Season (United States)

all year round

Preparation

The roots are peeled with a knife and eaten raw, in slices; the leaves and tender pods are boiled for a few minutes.

Molecules

ProteinIn small amounts, not counted GOS (galacto-oligosaccharides) · Folates (B9) · Insoluble fibers

Did you know?

In times of shortage, many more people live on it.