Flacourtia indica

                                               

Flacourtia indica (syn. Flacourtia ramontchi), known commonly as ramontchi, governor’s plum, batoko plum, Pachnala and Indian plum (বৈঁচি), is a species of flowering plant native to much of Africa and tropical and temperate parts of Asia. F. indica and F. ramontchi are sometimes treated as separate species.

Relatives
The family Salicaceae includes well-known species such as kei apple (Dovyalis caffra) louvi (Flacourtia inermis), paniala (F. jangomas), and rukam (F. rukam).

Common names
This plant has many common names in many different languages and dialects. In Malay it is kerkup kechil, in Thai it is ta-khop-pa, in Lao it is gen, bồ quân Ấn or mùng quân in Vietnamese, boichi (বৈঁচি) in Bengali and in Tagalog its names include bitongol, bolong, and palutan. In parts of Africa it is called kokowi and in Sri Lanka, uguressa. In French it has been called prunier de Madagascar and grosse prune de café. It is echte Flacourtie in German, ciruela governadora in Spanish, na-yu-wai in Burmese, and "munhunguru" in Shona.

Uses
The Ramontchi fruit itself is a pome about an inch thick and red ripening purple. It is very fleshy and has 6 to 10 seeds in layered carpels. The pulp is yellow or white and sweet with an acidic tang. It is eaten raw or made in to jelly or jam. It can be fermented to make wine.
The leaves and roots are used in herbal medicine for treatment of snakebite. The bark is believed to be effective for arthritis. Most parts of the plant are used for cough, pneumonia, and bacterial throat infection. It has also been used for diarrhea.

The tree is planted as a living fence; it was one of the species used for the Indian Inland Customs Line. The wood is used for firewood and small wooden tools such as plow handles.

Chermoula

                                    

Chermoula (Arabic: شرمولة‎) or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian cooking. It is usually used to flavor fish or seafood, but it can be used on other meats or vegetables.

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It may also include onion, fresh coriander, ground chili peppers, black pepper, or saffron.

There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander.

In Tunisia, there are many different regional varieties. The chermoula of Sfax is the most known, it is made of a dried dark grapes purée mixed with onions cooked in olive oil and spices such as cloves, cumin, chili and black pepper as well as miskta cinnamon. Chermoula is served there with cured salted fish, usually prepared during the Eid el-Fitr. But it can as well go with any other meat or vegetable.

A Moroccan version comprises dried parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine.

How to cook Chermoula

                                           

Parinari curatellifolia

                                               

                                         

Parinari curatellifolia (Bambara: Tutu) is an evergreen tropical tree of Africa, found in various kinds of deciduous woodland most frequently in poorly drained areas and inland at moderate altitudes. It is also known as Mupundu or Mobola Plum after the fruit, which is considered tasty and causes the tree to be spared when woodland is cleared for cultivation.

It grows in the Guinea Savanna region of West Africa from Senegal across to Chad and then in seasonal woodland across the Equator through Kenya and the eastern side of the continent in deciduous Miombo woodland inland to Zambia and Zimbabwe. Its southernmost reach is just outside the tropics in the South African Lowveld, about 25°S.

Appearance
Over its great range the tree varies a good deal in appearance. In areas with high rainfall (about 1,000 millimetres (39 in) or more annually) it grows to its greatest size of about 20–22 metres (66–72 ft) with a crown around 20 metres (66 ft) across. The branches are heavy and may droop or grow erect, giving the tree an impressive shape. When rainfall is less it adopts a mushroom shape and usually grows up to 15m only. It can be locally common and at moderately high altitudes in south central Africa it is sometimes the dominant tree in the woodland in a type of closed woodland where the soil is very poorly drained and may be sodden for several months of the year.

Uses
A traditional food plant in Africa, this little-known fruit has potential to improve nutrition, boost food security, foster rural development and support sustainable landcare.The wood is very hard and difficult to work but unfortunately is not durable and so is little used, although it makes good charcoal. However, the main value of the tree is the delicious fruit, which appears early in the dry season and can be harvested over 3 or more months. It is used a snack and the kernel has a high oil content. The crushed pulp of the fruit is an ingredient in drinks and since it ferments well, is often used to make alcoholic drinks as well.

It is also used for faith healing by some indigenous churches in Zimbabwe.

CHAKCHOUKA

                                     

Chakchouka Recipe (North African eggs poached in a pepper ragout)
(North African eggs poached in a pepper ragout)

This dish, with many variations, is a popular breakfast in North Africa, especially in Algeria and Tunisia. Most recipes include the eggs, but they can actually be left out if you like. Jewish immigrants from the Maghreb have made this a popular breakfast dish in Israel.


INGREDIENTS
Olive oil -- 3 tablespoons
Paprika -- 1 to 2 tablespoons
Onion, thinly sliced -- 1
Garlic, minced -- 2 to 3 cloves
Tomatoes, peeled, seeded and diced -- 3
Green and red bell  peppers, diced -- 2 to 3
Water -- 1 cup
Salt and pepper -- to taste
Eggs (optional) -- 4

METHOD
Heat the oil in a deep skillet over medium flame. Stir in the paprika and cook slighly to color the oil, about 10 to 15 seconds. Add the onions and garlic and sauté until the onions are translucent and wilted but not browned, about 5 minutes.
Add the tomatoes and cook for 3 to 4 minutes to reduce down a little bit. Add the peppers, water and salt and pepper and bring to a boil. Reduce the heat to low, cover and simmer for about 10 minutes. Add more water as needed to keep it from drying out.
Using a spoon, form four small indentations in the simmering peppers to hold the eggs. One by one, crack the eggs into a small bowl and slip each from the bowl into an indentation. Cover and simmer for another 10 minutes or so until eggs are cooked through.
Serve with crusty bread, pita or rice.

VARIATIONS
Add 1 teaspoon of cuminseed to the hot oil for about 15 seconds before you add the paprika. Add 2 to 3 teaspoons of ground coriander along with the onions.
For a little spice, sauté 1 tablespoon of harissa paste or a minced chile pepper with the onions.
Sometimes fresh shrimp or a spicy lamb sausage called merguez is added to the simmering peppers along with the eggs.
Add 1 small, diced eggplant along with the peppers.
Add 1 potato, cut in a small dice, along with the peppers.
Sprinkle the top of the cooked dish with chopped parsley or cilantro.
Add a few olives and capers and eliminate the eggs. Chill and serve garnished with hard-boiled eggs or tuna.

How to cook CHAKCHOUKA

                                 

Acanthosicyos

                                                 

Acanthosicyos is a genus of thorny shrubs of the botanical family Cucurbitaceae, subfamily Cucurbitoideae. The genus name derives from the Greek words "akantha" for thorn and "sykios" for cucumber or gourd. Endemic to the Namib Desert in Africa, this genus is represented by two known species including Acanthosicyos horridus, the nara melon, an important food plant in its native range.


Acanthosicyos horridus fruit
The Gemsbok cucumber (Acanthosicyos naudinianus) is found as a trailing herb throughout much of western Botswana, eastern Namibia and northern South Africa.

The Nara melon (Acanthosicyos horridus) is only found along a narrow coastal strip in Namibia. It is almost exclusively found in sand dunes that have subterranean water supplies available to the plant. The nara plant is leafless, the modified stems and spines serve as the photosynthetic "organs" of the plant.

Both the Nara and the Gemsbok Cucumber are edible; however, eating unripe fruit is highly inadvisable due to the presence of chemicals which "burn" the throat and esophagus. The bushmen of the Kalahari eat the Gemsbok Cucumber after it has been roasted in a fire for a couple of hours. This cooking renders the "burning" chemicals harmless; even if the cooked pulp is still slightly bitter, the Bushman seem to relish eating them, sucking out the contents and either spitting out or chewing up the plentiful seeds.

Cachupa

                                               

Cachupa (Portuguese pronunciation: [kɐˈʃupɐ]) is a famous dish from the Cape Verde islands, West Africa. This slow cooked stew of corn (hominy), beans, cassava, sweet potato, fish or meat (sausage, beef, goat or chicken) is often referred to as the country's national dish. Each island has its own regional variation. The version of the recipe called cachupa rica tends to have more ingredients than the simpler, cachupa pobre.

How to cook Cuchupa    

                                                   

Balanites aegyptiaca

                                             

Balanites aegyptiaca is a species of tree, classified either as a member of the Zygophyllaceae or the Balanitaceae. This tree is native to much of Africa and parts of the Middle East.

There are many common names for this plant.In English the fruit has been called desert date, soap berry tree or bush, Thron tree, Egyptian myrobalan, Egyptian balsam or Zachum oil tree;in Arabic it is known as lalob, hidjihi, inteishit, and heglig (hijlij). In Hausa it is called aduwa, in Swahili mchunju and in Amharic bedena.

Description
The Balanites aegyptiaca tree reaches 10 m (33 ft) in height with a generally narrow form. The branches have long, straight green spines arranged in spirals. The dark green compound leaves grow out of the base of the spines and are made up of two leaflets which are variable in size and shape. The fluted trunk has grayish-brown, ragged bark with yellow-green patches where it is shed.

The tree produces several forms of inflorescence bearing yellow-green bisexual flowers with five long greenish petals.[4][6] In Senegal, they are pollinated by halictid bees, including Halictus gibber, and flies, including Rhinia apicalis and Chrysomia chloropiza. The carpenter ant Camponotus sericeus feeds on the nectar exuded by the flowers. The larva of the cabbage tree emperor moth Bunaea alcinoe causes defoliation of the tree.


Food
Balanites aegyptiaca has been cultivated in Egypt for more than 4000 years, and stones placed in the tombs as votive offerings have been found as far back as the Twelfth Dynasty. The tree was figured and described in 1592 by Prosper Alpinus under the name 'agihalid'. Linnaeus regarded it as a species of Ximenia, but Adanson proposed the new genus of Agialid. The genus Balanites was founded in 1813 by Delile.

The yellow, single-seeded fruit is edible, but bitter. Many parts of the plant are used as famine foods in Africa; the leaves are eaten raw or cooked, the oily seed is boiled to make it less bitter and eaten mixed with sorghum, and the flowers can be eaten.The tree is considered valuable in arid regions because it produces fruit even in dry times.The fruit can be fermented for alcoholic beverages.

The seed cake remaining after the oil is extracted is commonly used as animal fodder in Africa. The seeds of the Balanites aegyptiaca have molluscicide effect on Biomphalaria pfeifferi.

Where the species coexist, African elephants consume the desert date.

Medicinal
Desert date fruit is mixed into porridge and eaten by nursing mothers, and the oil is consumed for headache and to improve lactation. Oil from the fruit is used to dress

Bark extracts and the fruit repel or destroy freshwater snails and copepods, organisms that act as intermediary hosts host the parasites Schistosoma, including Bilharzia, and guinea worm, respectively. Existing worm infections are likewise treated with desert date, as are liver and spleen disorders. A decoction of the bark are also used as an Abortifacient and an antidote for arrow-poison in West African traditional medicine.

The seed contains 30-48% fixed (non-volatile) oil, like the leaves, fruit pulp, bark and roots, and contains the sapogenins diosgenin and yamogenin. Saponins likewise occur in the roots, bark wood and fruit. Diosgenin can be used to produce hormones such as those in combined oral contraceptive pills and corticoids.

Borassus Aethiopum

                                         

Borassus aethiopum is a species of Borassus palm from Africa. In English it is variously referred to as African fan palm, African palmyra palm, deleb palm, ron palm, toddy palm, black rhun palm, ronier palm (from the French). It is widespread across much of tropical Africa from Senegal to Ethiopia and south to northern South Africa, though it is largely absent from the forested areas of Central Africa and desert regions such as the Sahara and Namib. This palm also grows in northwest Madagascar and the Comoros.

Description
Borassus aethiopum is a solitary palm to 25 metres (82 ft) in height and 1 metre (3 ft 3 in) in diameter at the base. The fan-shaped leaves are 3 metres (9.8 ft) wide with petioles 2 metres (6 ft 7 in) long; the margins are armed with spines. In male plants, the small flowers are largely concealed within the scaly catkins; the much larger female flowers reach 2 centimetres (0.79 in) wide and produce yellow to brown fruits. Each fruit contains 1-3 seeds, each enclosed within a woody endocarp.

Uses
The tree has many uses: the fruit are edible, as are the tender roots produced by the young plant; fibres can be obtained from the leaves; and the wood (which is reputed to be termite-proof) can be used in construction.

Bunny Chow

                                     

Bunny chow, often referred to as a bunny, is a South African fast food dish consisting of a hollowed out loaf of bread filled with curry. It originated in the Durban Indian community. A small version of the bunny chow that uses only a quarter loaf of bread is sometimes called a kota ("quarter"), a name it shares with spatlo, a South African dish that evolved from the bunny chow.

History
The bunny chow was created in Durban, home to a large community of people of Indian origin. The precise origins of the food are disputed, although its creation has been dated to the 1940s. It was also sold in Gwelo, Rhodesia (now Gweru) during World War II and is still sold in the nearby town of Kadoma, formerly known as Gatooma.

Stories of the origin of bunny chow date as far back as the migrant Indian workers arrival in South Africa. One account suggests that migrant workers from India who were brought to South Africa to work the sugar cane plantations of Kwazulu-Natal (Port Natal) required a way of carrying their lunches to the field; a hollowed out loaf of bread was a convenient way to transport their vegetarian curries. Meat based fillings came later. The use of a loaf of bread can also be ascribed to the lack of the traditional roti bread, in the absence of which a loaf of bread would be acceptable as an accompaniment to curry.

Cuisine
Bunny chows are popular amongst Indians, as well as other ethnic groups in the Durban area. Bunny chows are commonly filled with curries made using traditional recipes from Durban: mutton or lamb, chicken, bean and chips with curry gravy are popular fillings now, although the original bunny chow was vegetarian. Bunny chows are often served with a side portion of grated carrot, chilli and onion salad, commonly known as sambals. A key characteristic of a bunny chow is created when gravy from the curry fillings soaks into the walls of the bread. Sharing a single bunny chow is not uncommon.

Bunny chows come in quarter, half and full loaves. When ordering a bunny chow in Durban, the local slang dictates that you need only ask for a "quarter mutton" (or flavour and size of your choice). Bunny chows are mainly eaten using the fingers; it is unusual to see locals use utensils when eating this dish. Bunny chow is presented to customers wrapped in yesterday's newspapers.

Today bunny chows are available in many small take-aways and Indian restaurants throughout South Africa. The price ranges from R6 for a quarter beans or dhal, to R40 for a quarter mutton bunny, and generally one can multiply the price of a quarter by between 3 and 4 to attain the price of a full bunny.

Each year, the Bunny Chow Barometer is held in September on the south bank of the Umgeni River, just above Blue Lagoon (a popular Sunday picnic spot for Durban Indians), attracting numerous entrants from across the Durban Metro region to compete for the title of top bunny maker.

Minal Hajratwala has called the bun a metaphor for the first generation diaspora Indian, local from the outside but Indian at heart.

Video on how to cook Bunny Chow

                                        

Biltong

                                   

Biltong is a variety of dried, cured meat that originated in South Africa. Various types of meat are used to produce it, ranging from beef and game meats to fillets of ostrich from commercial farms. It is typically made from raw fillets of meat cut into strips following the grain of the muscle, or flat pieces sliced across the grain. It is similar to beef jerky in that they are both spiced, dried meats. The typical ingredients, taste and production processes differ, the main difference being that biltong is dried and subsequently sliced whereas jerky is sliced prior to drying.

Origins
Indigenous peoples of Southern Africa, such as the Khoikhoi, preserved meat by slicing it into strips, curing it with salt, and hanging it up to dry. After European settlers (Dutch, German, French) arrived in southern Africa in the early 17th century, they changed the curing process by using vinegar, saltpetre and spices including pepper, coriander and cloves.

The need for preservation in the new colony was pressing. Building up herds of livestock took a long time but with indigenous game in abundance, traditional methods were available to preserve large masses of meat such as found in the eland in a hot climate. Iceboxes and refrigerators had not been invented yet. Biltong as it is today evolved from the dried meat carried by the wagon-travelling Voortrekkers, who needed stocks of durable food as they migrated from the Cape Colony north and north-eastward (away from British rule) into the interior of Southern Africa during the Great Trek.[citation needed] The meat was preserved and hung to be dried for a fortnight after which it would be ready for packing in cloth bags.

Ingredients
The most common ingredients of biltong are:

Meat
Black pepper
Coriander
Salt
Brown sugar
Vinegar
Modern-day ingredients sometimes added include: balsamic vinegar or malt vinegar, dry ground chili peppers, nutmeg, garlic, bicarbonate of soda, Worcestershire sauce, onion powder, and saltpetre.

Meat
Prior to the introduction of refrigeration, the curing process was used to preserve all kinds of meat in South Africa. However today biltong is most commonly made from beef, primarily because of its widespread availability and lower cost relative to game. For the finest cuts, fillet, sirloin or steaks cut from the hip such as topside or silverside. Other cuts can be used, but are not as high in quality.

Biltong can also be made from:

Chicken, simply referred to as 'chicken biltong'
Fish in this case, known as bokkoms (shark biltong can also be found in South Africa).
Game such as kudu, springbok and Wildebeest
Ostrich meat (bright red, often resembling game)
Bokkoms should not be confused with other cured fish such as dried angelfish and dried snoek.

Preparation
Ideally the meat is marinated in a vinegar solution (grape vinegar is traditional but balsamic and cider also works very well) for a few hours, this being finally poured off before the meat is flavoured.

The spice mix traditionally consists of equal amounts of: rock salt, barbecue spice, whole coriander slightly roasted and roughly ground, black pepper and brown sugar.This mix is then ground roughly together, sprinkled liberally over the meat and rubbed in. Saltpetre is optional and can be added as an extra preservative (necessary only for wet biltong that is not going to be frozen).

The meat should then be left for a further few hours (or refrigerated overnight) and any excess liquid poured off before the meat is hung in the dryer.

Drying
Biltong quick drying using an electric oven
It is typically dried out in the cold air (rural settings), cardboard or wooden boxes (urban) or climate-controlled dry rooms (commercial). Depending on the spices used, a variety of flavours may be produced. Biltong can also be made in colder climates by using an electric lamp to dry the meat, but care must be taken to ventilate, as mold can begin to form on the meat.

A traditional slow dry will deliver a medium cure in about 4 days.

An electric fan-assisted oven set to 40–70 °C (100–160 °F), with the door open a fraction to let out moist air, can dry the meat in approximately 4 hours.[citation needed] Although slow dried meat is considered by some to taste better, oven dried is ready to eat a day or two after preparation.

Comparison to jerky

Beef Jerky
Biltong differs from jerky in three distinct ways:

The meat used in biltong can be much thicker; typically biltong meat is cut in strips approx 1" (25 mm) wide – but can be thicker. Jerky is normally very thin meat.
The vinegar, salt and spices in biltong, together with the drying process, cure the meat as well as adding texture and flavour. Jerky is traditionally dried with salt but without vinegar.
Jerky is often smoked; biltong is never smoked.

Video on how to cook Biltong
                                          

Coco de mer

                                     

Lodoicea, commonly known as the sea coconut, coco de mer, or double coconut, is a monotypic genus in the palm family. The sole species, Lodoicea maldivica, is endemic to the islands of Praslin and Curieuse in the Seychelles. It formerly also was found on the small islets of St Pierre, Chauve-Souris and Ile Ronde (Round Island), all located near Praslin, but has become extinct there. The name of the genus, Lodoicea, is derived from Lodoicus, the Latinised form of Louis, in honour of King Louis XV of France.

Description
The tree grows to 25–34 m tall. The leaves are fan-shaped, 7–10 m long and 4.5 m wide with a 4 m petiole. It is dioecious, with separate male and female plants. The male flowers are catkin-like, up to 1 m long. The mature fruit is 40–50 cm in diameter and weighs 15–30 kg, and contains the largest seed in the plant kingdom. The fruit, which requires 6–7 years to mature and a further two years to germinate, is sometimes also referred to as the sea coconut, love nut, double coconut, coco fesse, or Seychelles nut.

While the functional characteristics of Lodoicea are similar to other trees of monodominant forests in the humid tropics, its unique features include a huge seed, effective funnelling mechanism and diverse community of closely associated animals. These attributes suggest a long evolutionary history under relatively stable conditions. Of the six monospecific endemic palms in Seychelles, Lodoicea is the "only true case of island gigantism among Seychelles flowering plants, a unique feature of Seychelles vegetation" (Proctor, 1984). It holds three botanical records: the largest fruit so far recorded weighed 42 kg, the mature seeds weighing up to 17.6 kg are the world's heaviest, and the female flowers are the largest of any palm.

Of the six endemic palms it is the only dioecious species, with male and female flowers located on different plants.

Habit
Lodoicea is robust, solitary, up to 30 m tall with an erect, spineless, stem which is ringed with leaf scars (Calstrom, unpublished). The base of the trunk is of a bulbous form and this bulb fits into a natural bowl, or socket, about 2.5 ft in diameter and 18 inches in depth, narrowing towards the bottom. This bowl is pierced with hundreds of small oval holes about the size of a thimble with hollow tubes corresponding on the outside through which the roots penetrate the ground on all sides, never, however, becoming attached to the bowl; they are partially elastic, affording an almost imperceptible but very necessary "play" to the parent stem when struggling against the force of violent gales.

Leaves
The crown is a rather dense head of foliage with leaves that are stiff, palmate up to 10 m in diameter and petioles of two to four metres in length. The leaf is plicate at the base, cut one third or more into segments 4–10 cm broad with bifid end which are often drooping. A triangular cleft develops at the petiole base.The palm leaves form a huge funnel that intercepts particulate material, especially pollen, which is flushed to the base of the trunk when it rains. In this way, Lodoicea improves its nutrient supply and that of its dispersal-limited offspring.

Flowers
The clusters of staminate flowers are arranged spirally and are flanked by very tough leathery bracts. Each has a small bracteole, three sepals forming a cylindrical tube, and a three-lobed corolla. There are 17 to 22 stamens. The pistillate flowers are solitary and borne at the angles of the rachis and are partially sunken in it in the form of a cup. They are ovoid with three petals as well as three sepals. It has been suggested that they may be pollinated by animals such as the endemic lizards which inhabit the forest where they occur. Pollination by wind and rain are also thought to be important. Only when Lodoicea begins to produce flowers, which can vary from 11 years to 45 or more, is it possible to determine the sex of the plan

Fruit
The fruit is bilobed, flattened, 40 to 50 cm long ovoid and pointed, and contains usually one but occasionally two to four seeds. The epicarp is smooth and the mesocarp is fibrous. The endosperm is thick, relatively hard, hollow and homogenous. The embryo sits in the sinus between the two lobes. During germination a tubular cotyledonary petiole develops that connects the young plant to the seed. The length of the tube is reported to reach about four metres.In the Vallee de Mai the tube may be up to 10 m long.

Bichak

                                            

Bichak is a stuffed baked tricornered appetizer served in Jewish (Kosher), Afghan, Middle Eastern, and Moroccan cuisine. It is often served during tea or coffee hour. Bichak can be stuffed with pumpkin and jam for a sweet taste, or meat and cheese for a savory addition to a lunch.^[1] Bichak are also popular because they can be prepared in large quantities.

Calabash

                           
                                

Common name : Krabasi, kalebas, huingo are some of the common names of calabash tree.
Ethnic names : jicara(Spanish), luch in Maya.
Scientific Name : Crescentia cujete
Origin : It belongs to the family of Bignoniaceae (Bignonia family) and also it is known to originate from Central America.
Appearance : Calabash Tree is a small evergreen tropical tree which can grow up to a height of 25 feet and produce fruits up to 25 cm in diameter. It has simple leaves and the bark of the tree is rough. The fruit is large, hard and green in color and takes about six months to ripen. They cannot be eaten but can be used for various ornamental purposes. The fruits are pollinated by bats and they develop from the trunk of the tree. The seeds of the fruit are flat, small and are embedded in the pulp.

Ever tried consuming calabash? If you haven’t heard before about it, bear in mind that it is considered a versatile tropical vegetable and you’re about to find out why. The versatility of the Calabash tree resides not only in its various medicinal properties provided by different parts of the tree, but also in its shells, with the help of which a wide array of household utensils can be made. Moreover, let’s not forget about its culinary role and its contribution to some wonderful and tasty recipes. If this miraculous vegetable has stirred your interest about its advantages in cooking and health, read on to discover what it has to offer!

Calabash description

Calabash is a small evergreen tropical tree that usually reaches a height of 22 to 25 feet. This special type of tree is also known under the scientific name of Crescentia Cujete and it is most commonly encountered in Central and South America and also in the West Indies. This medicinal herb has other names such as long melon or bottle gourd. 

The characteristics of the calabash tree are quite extraordinary because its crown can be described as broad and irregular with long and spreading branches. The leaves are simple in shape, the fruit is large, hard and green and it reaches maturity in about six months. In addition to this, the fruit cannot be consumed, but it can undoubtedly be used ornamentally. The seeds of the fruit are rather small and flat. An interesting characteristic of the calabash tree is that it produces nocturnal flowers depicted as greenish-yellow with purple veins. These flowers are actually pollinated at night by bats because they emit a specific odor that attracts them.

Calabash medical uses

As previously revealed, calabash can be referred to as a valuable medicinal herb because various parts of this tree contribute to treating and alleviating different ailments. For example, the pulp is well-known as a herbal remedy for its efficiency in dealing with respiratory problems such as asthma and cough. The juice from the pulp is used along with cinnamon, anise and nutmeg to prepare a herbal syrup which lessens chest disorders and treats gastrointestinal aches. It contains vitamin B1 and a rich amount of vitamin C. Its nutritional content includes calcium, iron, sodium and potassium.

The decoction of the bark can be used to cure wounds and the leaves have the ability to decrease blood pressure and headaches. These leaves can also be crushed and applied on wounds to favor clotting and healing. You may as well warm the fruit and apply it to abscesses or boils to reduce infections. Furthermore, calabash also acts as a purgative and laxative herb, because it helps purify the body if mixed with castor oil.

Calabash ornamental uses

The fruit’s dried shell is generally used to make various kinds of utensils, ornaments and musical instruments like maracas and guiro. They are commonly used to create bowls for drinking and eating, for carrying water or fishing. Many Caribbean dwellers use them to make outstanding art work such as painted and decorated shoulder bags, which are further purchased by impressed tourists. These shells are painted and carved and there are numerous gift shops in Belize that sell such cups, dishes and containers made from the calabash fruit because they appeal to many tourists and they aren’t expensive at all. The wood from the tree is greatly used to produce cattle yokes, wooden wheels, ribs in boat building and strips to create baskets.

Calabash culinary uses

In Chinese cuisine, calabash is known as hulu and is often fried or added to soups. Some Japanese use the dry shell as a container and others really use it for cooking. Japanese people buy this vegetable in the form of marinated strips in order to make rolled sushi. It is a well-known fruit in Burma and the leaves are boiled and consumed with a hot and spicy fish sauce. In Central America, the leaves are carefully toasted and combined with other ingredients to prepare a drink called horchata. Other parts that are also used as vegetable are the shoots and the tendrils.

Calabash side effects

Overuse of calabash in cooking various recipes is dangerous because it contains a toxic compound called tetracyclic triterpenoid cucurbitacin, that can trigger stomach ulcer. Pregnant women should not consume it because it was once used to induce labour.

Ackee

The ackee, also known as achee, ackee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), as are the lychee and the longan. It is native to tropical West Africa in Cameroon, Gabon, São Tomé and Príncipe, Benin, Burkina Faso, Ivory Coast, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo.

The scientific name honours Captain William Bligh who took the fruit from Jamaica to the Royal Botanic Gardens in Kew, England in 1793 and introduced it to science. The common name is derived from the West African Akan akye fufo.

The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778. Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world.

Botany

Ackee is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown.

The leaves are paripinnately compound,15–30 centimetres (5.9–11.8 in) long, with 6–10 elliptical to obovate-oblong leathery leaflets. Each leaflet is 8–12 centimetres (3.1–4.7 in) long and 5–8 centimetres (2.0–3.1 in) wide.

The inflorescences are fragrant, up to 20 cm long, with unisexual flowers that bloom during warm months. Each flower has five greenish-white petals

The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, each partly surrounded by soft, creamy or spongy, white to yellow flesh—the aril. The fruit typically weighs 100–200 grams (3.5–7.1 oz).

Toxicity

The unripened or inedible portions of the fruit contain the toxins hypoglycin A and hypoglycin B. Hypoglycin A is found in both the seeds and the arils, while hypoglycin B is found only in the seeds. Hypoglycin is converted in the body to methylene cyclopropyl acetic acid (MCPA). Hypoglycin and MCPA are both toxic. MCPA inhibits several enzymes involved in the breakdown of acyl CoA compounds. Hypoglycin binds irreversibly to coenzyme A, carnitine and carnitine acyltransferases I and reducing their bioavailability and consequently inhibiting beta oxidation of fatty acids. Beta oxidation normally provides the body with ATP, NADH, and acetyl CoA which is used to supplement the energy produced by glycolysis. Glucose stores are consequently depleted leading to hypoglycemia. Clinically, this condition is called Jamaican vomiting sickness. These effects occur only when the unripe fruit is consumed.

Aizen

   Aizen is a fruit from Africa.  It grows wild in Algeria, Benin, Burkina Faso, Cameroon, Central African Republic, Chad, Ghana, Guinea, Kenya, Mali, Mauritania, Niger, Nigeria, Senegal, Somalia, Sudan  and Togo.  It appears that aizel originated in this part of the world only.   Aizen bears small cherry sized fruits which are sweet.  These are eaten fresh.  The fruits can also be dried and form a caramel like substance.

Description: 
Leaves greenish mat hue, coriaceus, spread or erect, elliptic, or ovate-elliptic, obtuse or mucronate, reaching 12 cm x 4 cm, with 5-6 lateral veins arranged in arcs ending at the tip of the following vein and linked together by a network of smaller veins producing a polygonal pattern on the lower side of the leaf;  veins protruding on the lower face; white veins very conspicuous on the upper side, contrasting with the green of the leaf blade.                             

Fruit a spherical berry, 1.5 (1.2) cm in diameter, yellow when mature, shortly subsessile, clustered in small bunches (with usually 2-3 fruits only), slightly but not always hairy; pericarp crustaceus; pulp translucent, of jelly-like texture, sweet.

Utilization:
Ripe aizen fruits contain a delicious sweet jelly that surrounds the seeds.  This jelly is consumed directly.   The jelly can also be made into syrup.  In Sudan, the fruits are fermented to make a beer.  The fruits are also sold in the local market

 Aizen seeds are also eaten but of course after soaking in water and removing the bitter element.  These are an important food in Senegal. These seeds are quite nutritive and contain about 25 per cent protein and 60 per cent carbohydrates.  These are a good source of zinc and iron.  The seeds are used in stews, soups, and porridges. They can also be dried again and ground to yield flour that is then used in a variety of bakery products.

                                 
                                                        Aizen Seed

Cultivation:

Aizen shrubs grow wild and have not been domesticated yet in spite of their being an important source of food.  So there is no information available yet on its multiplication and culture.  However, work should be initiated on the domestication of this fruit.

Citropsis articulata

Citropsis articulata, known commonly as the African cherry orange,West African cherry orange, Uganda cherry orange, and locally as omuboro, is a species of flowering plant in the citrus family, Rutaceae. It is native to tropical West Africa.

The species is usually a shrub, sometimes a tree. The leaves are up to 33 centimeters long and are made up of pointed leaflets. The inflorescence is a cluster of flowers with four white petals each nearly 2 centimeters long. The style may be 1.5 centimeters long. The fruit is 2 or 3 centimeters long.

In Uganda, an infusion made of the ground root of omuboro, drunk once a day for three days is considered to be a powerful aphrodisiac for men only. Science has not investigated the veracity of this belief. The herbal preparation is sold locally. Conservationists in Uganda are concerned that demand for the plant is such that the species may require conservation efforts.

Bazeen

Bazeen (pronounced [baːˈziːn]; also spelt bazin; Arabic: بازين‎) is a starchy Libyan food. The main ingredient is barley flour; this is sometimes mixed with wheat flour. Bazeen is typically served with a tomato sauce, eggs, potatoes and mutton.

Originally the staple food of the western arable regions of Libya, it is now well-known all over Libya, and is usually only eaten on special days such as Friday.

The bazeen dough is made of a mixture of barley flour (200 grams per person) and plain flour (15 grams per person). The flour is boiled in salted water to make a hard dough, and then made into a rounded, smooth dome placed in the middle of the dish.

The old way of making bazeen is to form the dough into palm-size cakes and cook in water in a special copper pot called a qidir. The barley cakes, having become solid, are then broken up in the pot with a large, flat, wooden ladle and mixed to form one large piece. Nowadays, a blender is often used, or the dough is cooked immediately in water like a pudding.

The bazeen sauce is made of frying the meat (preferably shoulder or leg) with chopped onions, turmeric, salt, chilli powder, helba (fenugreek), sweet paprika, black pepper and tomato paste. Broad beans, lentils and potatoes may also be added. The sauce, shelled eggs, potatoes and meat are arranged around the dough dome. The dish is typically served with lemon and fresh or pickled (imsaiyar) chillies.1

It is said that imsaiyar chillies are best suited to couscous due to the drier texture of the food, and not bazeen; green chillies are the more traditional option for bazeen.


                                            

Baba ghanoush

Baba ghanoush (Arabic بابا غنوج bābā ghannūj, also appears as baba ganush, baba ghanouj or baba ghanoug) is a Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings. The Arabic term means "pampered papa" or "coy daddy", perhaps with reference to a member of a royal harem.

The Arabic preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze (starter), often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Palestine and Syria) as well as in Armenia.

Mutabbal
Baba ganoush and pita.jpg
Mutabbal and pita bread
Course Appetizer
Place of origin Middle East
Main ingredients Eggplant, olive oil
 Cookbook: Mutabbal   Media: Mutabbal
A similar dish, but with mashed eggplants and without other vegetables, is known as mutabbal (متبل literally 'spiced') in the Levant[citation needed] and in Armenia but is called baba ghanoush in Egypt.[citation needed]

Varieties[edit]
In Jordanian, Syrian, Palestinian, and Lebanese cuisine, baba ghanoush is made of eggplant blended with finely diced onions, tomatoes, and other vegetables. The Egyptian version, known in the Levant as mutabbal, is made of roasted, peeled, and mashed eggplant, blended with tahini, garlic, salt, and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of olive oil and pomegranate concentrate. In the traditional method, the eggplant is first roasted in an oven for approximately 30 to 90 minutes (depending on the size of the eggplant) until the skin appears almost burnt and the eggplant begins to collapse. The softened flesh is scooped out, squeezed or salted to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.

A variety of this dish is commonly known as patlıcan salatası ("eggplant salad") in Turkey. It is typically made with mashed eggplants, although varieties with cut eggplants can be found in southern Turkey, especially in Antakya. In regions with Arab-speaking populations it is also known as abugannuş or abugannuc.

In Israel, the traditional version called salat ḥatzilim is made with grilled and mashed eggplants, tahina, olive oil, lemon, garlic and parsley. A variation made with mayonnaise instead of tahini, called salat ḥatzilim b'mayonnaise, is also widely available. Israelis traditionally use "wild" eggplants known as baladi (from Arabic "of the earth, indigenous").

Video of how to prepare Baba ghanoush

                                       

Momordica balsamina

Momordica balsamina is a tendril-bearing annual vine native to the tropical regions of Africa, introduced and invasive in Asia, Australia, and Central America. It has pale yellow, deeply veined flowers and round, somewhat warty, bright orange fruits, or "apples". When ripe, the fruits burst apart, revealing numerous seeds covered with a brilliant scarlet, extremely sticky coating. The balsam apple was introduced into Europe by 1568 and was used medicinally to treat wounds. In 1810, Thomas Jefferson planted this vine in his flower borders at Monticello along with larkspur, poppies, and nutmeg.

Momordica balsamina, African pumpkin (Cucurbitaceae), is a tendril-bearing, wild climber containing wide spectrum of medicinal and nutritional values and has been used as a traditional folk medicine in many countries. The leaves, fruits, seeds, and bark of the plant contains resins, alkaloids, flavonoids, glycosides, steroids, terpenes, cardiac glycoside, saponins having various medicinal importance viz. anti-HIV, anti-plasmodial, shigellocidal, anti-diarrheal, anti-septic, anti-bacterial, anti-viral, anti-inflammatory, anti-microbial, hypoglycemic, antioxidant, analgesic and hepatoprotective properties. The therapeutic agent 'Momordin' is capable of inhibiting the growth of HIV and other viruses. The leaves are also important source of nutrients having 17 amino acids with adequate mineral composition like potassium, magnesium, phosphorus, calcium, sodium, zinc, manganese and iron. It also helps to combat the problem of micronutrient deficiencies in soil and high value of protein and fat with low fibre content. High potassium content is a good source for the management of hypertension and other cardiovascular conditions. This plant is being promoted as a protein supplement for cereal-based diets in poor rural communities. The commercial exploitation of this plant for biopharmaceuticals and neutraceuticals are some of the prospective future potential of this wild herb. This review discusses the potential of medicinal and nutritional importance of this wild herb for health care management.

Attiéké

Attiéké (also spelled acheke) is a side dish made from cassava that is a part of the cuisine of Côte d'Ivoire in Africa.[citation needed] The dish is prepared from fermented cassava pulp that has been grated or granulated. Dried attiéké is also prepared, which is similar in texture to couscous. It's a common and traditional dish in Côte d'Ivoire that originated in the southern part of the country, and methods for its production are well known in Côte d'Ivoire and also in Benin In Côte d'Ivoire, the dish is often served with Kedjenou, a slow-cooked stew.[citation needed] Fresh attiéké can spoil quickly, and should generally be consumed within 24 hours after preparation. Its short-term perishability has created some problems in its mass distribution from rural areas to urban environments.

Video on how to prepare Attiéké
                                    

                                     

African medlar

     Scientific name - Vangueria infausta

African medlar is a traditional food plant that has deciduous shrub or small tree with a varying height from 3-7 m, based on the habitat. Unlike other fruit types, it is not found all year long. The edible fruit has a pleasant sweet-sour, mealy taste similar to apple.

The African medlar is from the Rubiaceae family. Native to the southern and eastern Afrotropics, its fruits have a pleasant apple like flavor. The corolla being dropped earlier, they are carried on opposite and axillary cymes. The tree produces a velvety like flower that are just about 4 mm long and 6 mm wide. They grow into unevenly- shaped, lustrous, tan-colored plums that are full of soft fleshy pulp and fairly large seeds.

Range


This shrub or small tree occurs in abundance in woodlands, scrub, valleys, stony kopjies, or sandy dunes throughout much of Southern and East Africa, including Madagascar. In Africa it is native to Uganda, Kenya, Tanzania, Malawi, Mozambique, Zimbabwe, Namibia, Botswana and South Africa. It may be found from 350 to 1,330 m above sea level 

Nutritional Value of African medlar

Calories	43	Sodium	4 mg
Total Fat	0 g	Potassium	263 mg
Saturated	0 g	Total Carbs	9 g
Polyunsaturated	0 g	Dietary Fiber	2 g
Monounsaturated	0 g	Sugars	9 g
Trans	0 g	Protein	1 g
Cholesterol	0 mg
Vitamin A	0%	Calcium	0%
Vitamin C	4%	Iron	0%

African medlar Uses

Despite the fact that the fruit is less-known, they are a traditional food plant in Africa and have potential nutrition’s. They are consumed raw or the pulp of the fruit is extracted and dried for later use while the seeds may be roasted and used in making curries.

Health Benefits of African medlar

Leaves used to cure malaria.

Treat ringworms.

Relief of toothache.

Diarrhea treatment.

Strengthen nerves.

Storage and Preparation

it can be stored in the fridge for a few days, but ensure that you don’t pile them up. The fruit can be eaten raw once it is been bletted. The fruit can also be enjoyed with the pulp mixed with sugar, cream or can also be eaten plain. The fruit is good for making jellies. By tradition, medlars are also turned into a ‘curd’ style of fruit cheese, where the pulp is cooked like lemon curd with eggs, butter and sugar.

Alloco

Alloco is an Ivorian snack made from fried plantain. It is often served with chili pepper and onions. It is popular predominantly in the Ivory Coast and the surrounding African nations.

Alloco is widely considered as fast-food and is sold on the streets of Côte d'Ivoire. An area with many grilled meat and alloco food vendors in the Cocody neighborhood are named Allocodrome after this dish.

Video on how to fly Alloco

                                         

Akara

Akara is a popular food in Nigeria. It is prepared majorly from beans then with a little mixture of tomatoes pepper, onions and other additives you might want to add.

Here is the nutritional information for Akara

Each ball of akara has about 71 calories. However this might vary as the
amount of cholesterol cantained depends on the kind of oil you used to fry
it. If you use the cholesterol free oils like extra olive oil, canola oil,
then you have no cholesterol in it.

Protein make up 45 calories, which is ideal for weight loss

Fiber: 10 calories

Sugar: 4 calories

Other elements make up the ramining 12 caloies

So akara ball has about 71 calories, it is high i protein content, in fiber
and has low-fat, expect of course if you are using the non-cholesterol free
oil,

Therefore, akara is a good meal if you are trying to lose weight and eat healthy.

Video on how to fly Akara