Zambezi wine-cup

Triplochiton zambesiacus

leaf · vegetable

Cooked leaves, slightly slimy, of a tree found only in the Zambezi valley, eaten in Zambia and Zimbabwe.

Origin

Zambezi valley

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?

In English it is the wine-cup tree; its hard wood was used for oxen yokes.