Learning About Pulses from Indigenous Food Cultures For
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Learning about Pulses from Indigenous Food Cultures for Future Food Sources NSTF Discussion Forum Pulses and Food Security Kempton Park, 2 June 2016 Truida Prekel, SynNovation Solutions Based on research by Renata Coetzee Gami (Khoi-Khoin name) / Gemsbokboontjie / Maramabean (Tylosema esculentum): The trailing stems of this plant are more than a metre long. The flowers have an attractive bright yellow colour and develop into large, oval, woody pods bearing two to six brown seeds. The pods and seeds are very tasty when roasted and provide a staple food in the Kalahari. The tuberous roots are also edible and can weigh up to 250 kilogrammes. They are boiled as a vegetable or eaten raw to quench thirst when water is scarce. Karooboerboon (Schotia afra var. afra): Bosboerboontjie (Schotia latifolia): A tree growing up to five metres high bears pods containing one to three beans. The pods are picked when green and roasted. The seeds are roasted when the pods have become hard. The trees grow in the Outeniqua Mountains. Karooboerboon (Schotia afra var. afra): The tree bears bright red flowers that develop into seedpods. The pods and seeds are roasted and eaten as a satisfying meal. The same cooking process is used for the pods and seeds of the Weeping boerboon (Schotia brachypetala). The wood of the karooboerboon is popular for making walking sticks with handles. The trees grow in all arid parts of South Africa. Kukumakranka, Koekemekranka (Khoi-Khoin names) (Gethyllis species) .