This unique African variety has a delicious, unexpectedly semi-sweet flavor. The fruit are versatile and can be eaten raw, boiled, sautéed, or in soups. Many traditional African recipes can be found online but they also are excellent simply grilled or sautéed with other veggies.The rich flavor lend itself well to spicy dishes. Young leaves are cooked down into stews.
The seeds for this variety originate from Simeon Bakunda, immigrant from Congo in Africa and selected for the past 7 years in Fargo, ND where he grows them with the Growing Together project.
The leaves are also eaten and are rich in iron, vitamin c, calcium, and riboflavin. In one recipe, they are sautéed with onion, garlic, anise, mushrooms, hot pepper, parsley, and nutmeg. Then, served as a side dish over rice, couscous, boiled yucca, or yams.
Start indoors about 1/4” deep 6 weeks before the last frost. Transplant well after danger of frost and ideally when night temps don’t go lower than 50F. Plants grow two to three feet tall and should be planted 12-18 inches apart. Need full sun. Must be picked regularly.
50 Seeds per Packet
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