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Cleome gynandra
Cleome gynandra is a species of Cleome that is used as a leaf vegetable. It is known by many common names including Shona cabbage, African cabbage, spiderwisp, cat's whiskers, and stinkweed. It is an annual wildflower native to Africa but has become widespread in many tropical and sub-tropical parts of the world.
Cleome gynandra is an erect, branching plant generally between 25 cm and 60 cm tall. Depending on environmental conditions, it can reach up to 150 cm of height. Its sparse leaves are each made up of 3–7 oval-shaped leaflets. The flowers are white, sometimes changing to rose pink as they age. The leaves and flowers are both edible. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens.
The fruit is a dehiscent silique, a slender and spindle-shaped capsule, and measures 12 cm in length and 8–10 mm in width. During the ripening process, the color of the pods turns from green to yellow to brown when dry. In the dry state, they dehisce longitudinally and release their seeds. Each silique can contain as many as 100-150 seeds. The seeds are round, black and with a rough surface and measure 1.0-1.5 mm in diameter. Seeds of C. gynandra contain 17-19% oil.
Cleome gynandra has a long tap root with root hairs and has few secondary roots.
Typically, the leaves and shoots are eaten boiled or in stews. The leaves are often eaten in Sub-Saharan Africa, where they are often dried for storage, then cooked with milk or butter to reduce its bitter taste. In Kenya, Uganda and Tanzania, the leaves are cooked with groundnut paste.
In Northern Uganda it is known as Dek Akeo, or Akeyo. It is prepared by boiling it in hot water mixed with groundnut paste. It is served with Kalo, posho, sweet potatoes. The vegetable is sun-dried and preserved for a longer shelf-life and future medicinal consumption. The vegetable is served in local restaurants and hotels but predominantly consumed in greater Northern Uganda.
The plant is useful for intercropping due to its insect repellent and anti-tick properties. Leaves exhibit repellent, destructive and antifeedant properties to some ticks species in all their life stages (larvae, nymphs, and adults).
In Thailand and Malaysia, the leaves are a popular food item fermented with rice water as a pickle known as phak sian dong. The same pickle is also eaten in the northern states of Malaysia, and is known as jeruk maman. The state of Negeri Sembilan specializes in rendang maman, where the leaves are braised in spiced coconut milk for a long period of time to achieve the desirable crisp and texture.
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Cleome gynandra
Cleome gynandra is a species of Cleome that is used as a leaf vegetable. It is known by many common names including Shona cabbage, African cabbage, spiderwisp, cat's whiskers, and stinkweed. It is an annual wildflower native to Africa but has become widespread in many tropical and sub-tropical parts of the world.
Cleome gynandra is an erect, branching plant generally between 25 cm and 60 cm tall. Depending on environmental conditions, it can reach up to 150 cm of height. Its sparse leaves are each made up of 3–7 oval-shaped leaflets. The flowers are white, sometimes changing to rose pink as they age. The leaves and flowers are both edible. The leaves have a strong bitter, sometimes peppery flavor similar to mustard greens.
The fruit is a dehiscent silique, a slender and spindle-shaped capsule, and measures 12 cm in length and 8–10 mm in width. During the ripening process, the color of the pods turns from green to yellow to brown when dry. In the dry state, they dehisce longitudinally and release their seeds. Each silique can contain as many as 100-150 seeds. The seeds are round, black and with a rough surface and measure 1.0-1.5 mm in diameter. Seeds of C. gynandra contain 17-19% oil.
Cleome gynandra has a long tap root with root hairs and has few secondary roots.
Typically, the leaves and shoots are eaten boiled or in stews. The leaves are often eaten in Sub-Saharan Africa, where they are often dried for storage, then cooked with milk or butter to reduce its bitter taste. In Kenya, Uganda and Tanzania, the leaves are cooked with groundnut paste.
In Northern Uganda it is known as Dek Akeo, or Akeyo. It is prepared by boiling it in hot water mixed with groundnut paste. It is served with Kalo, posho, sweet potatoes. The vegetable is sun-dried and preserved for a longer shelf-life and future medicinal consumption. The vegetable is served in local restaurants and hotels but predominantly consumed in greater Northern Uganda.
The plant is useful for intercropping due to its insect repellent and anti-tick properties. Leaves exhibit repellent, destructive and antifeedant properties to some ticks species in all their life stages (larvae, nymphs, and adults).
In Thailand and Malaysia, the leaves are a popular food item fermented with rice water as a pickle known as phak sian dong. The same pickle is also eaten in the northern states of Malaysia, and is known as jeruk maman. The state of Negeri Sembilan specializes in rendang maman, where the leaves are braised in spiced coconut milk for a long period of time to achieve the desirable crisp and texture.