1. BAOBAB FRUIT
The world famous baobab tree is found in most African savannahs. The baobab fruit is full of antioxidants, fibre, potassium, magnesium and iron, which all contribute to stronger immune and digestive systems.
Dried hibiscus flowers are used to make a dark red tea that is rich in antioxidants, minerals and vitamin C. Either served hot or cold, this tea will boost your immune system. It is generally consumed in the western and northern parts of Africa.
Grown only in the West African Sahel, this super grain may soon dethrone quinoa as the healthy foodie’s favourite! Fonio is high in amino acids and is great when used in stews, porridges or salads.
This is a great way to get the fibre you need out of a 100-gram serving! The pulp is used to make juices and sauces, and it is rich in vitamins, antioxidants and minerals. Chefs love it for the amazing sweet and sour flavour it has. It’s commonly used to cure dehydration and hangovers, which is why some East African coastal villages serve tamarind when it’s hot outside.
5. PUMPKIN LEAVES
Pumpkin leaves, or ugwul ugu, have been part of diets for ages. The leaves can be eaten fresh or dried, and are commonly steamed like spinach, or sautéed with oils and spices. Pumpkin leaves are filled with vitamin A, C, B, calcium, folate and iron. That is way better than spinach, and if Popeye had been eating this instead, Olive Oyl would have never had any problem!
Teff is a fine grain that grows in Ethiopia and Eritrea. It is high in calcium, protein, iron and vitamin C. It is used to make the traditional bread called injera.