 | |
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
|
|
This is the description page for Baobab leaves (Adansonia digitata) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the herb: Baobab leaves.  The Baobab, Adansonia digitata, (also known as boab, boaboa, bottle tree and monkey bread tree) is a drought-tolerant tree common to much of sub-Saharan Africa. The species reach heights of between 5–25 m (exceptionally 30 m) tall, and up to 7 m (exceptionally 11 m) in trunk diameter. They are noted for storing water inside the swollen trunk, with the capacity to store up to 120,000 litres of water to endure the harsh drought conditions particular to the regions of Africa near the Saharan, Kalahari and Namib deserts. This is a very versatile tree and the young leaves (image, left) which can either be palmate or simple are often picked and eaten as form of spinach. The leaves are also dried and powdered, either as a fine powder (right, top) or as a coarser 'tisane' powder, (right, bottom). Like the American sassafras these are used as thickeners for soups and stews (particularly in West Africa). The most famous of these 'soups' being Nigerian kuka soup (kuka is the Nigerian for Baobab [see recipe below]). The leaves are also often as both a flavouring and thickener for couscus. To encourage leaf growth baobabs may be pollarded and large fields of young baobabs are frequently grown for their leaves alone. Senegal is one of the largest commercial producers of baobab leaf powder and this is a staple of 'country' cuisine but is very difficult to find in the larger cities, unless you go to the larger markets. Baobab leaves are very high in vitamin C and this form an important supplement in the West African diet. The African baobab, Adansonia digitaga honours Michel Adanson, the French naturalist and explorer who first described A digitata. The baobab is occasionally referret to colloquially as the 'upside-down tree', a name derived from the Arabic legend which claims that the devil pulled out the tree and planted it upside down. This legend probably derives from an older African creation tale. This myth relates that after the creation of the world each of the animals was given a tree to plant and the hyena (according to its nature) planted the baobab upside-down. The baobab is also considered the world's large succulent plant. Recipes Utilizing Baobab leaves |
Welcome to the Celtnet Herb Guide. As this site has grown and many more recipes have been added it's become evident that a guide to the various herbs available to the cook is necessary. With spices becoming more commonly available herbs have become the 'Cinderella' flavourings in the culinary world and more and more herbs are falling out of common usage. These pages are an attempt at bringing all the various culinary herbs together into one place so that you can see what's available and perhaps find something new to use in your own cooking. To use this Herb Guide simply click on the first letter of the herb name above or below. Alternativey why not just browse through the guide. All the herbs given here whether common or rare can be obtained via a specialist herb nursery.
This is the description page for Baobab leaves and includes a description of the plant and the parts used as an herb, as well as an image, if available, and a selection of recipes from this site that reletes to the herb: Baobab leaves.
| A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z |
Couldn't find what you were looking for? Search the web:
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation! |
|
Below you will find links to other pages dealing with the various other Herbs described on this site
List of Herbs 'A'
List of Herbs 'B' List of Herbs 'C' List of Herbs 'D' List of Herbs 'E' List of Herbs 'F' List of Herbs 'G' List of Herbs 'H' List of Herbs 'I' List of Herbs 'J' List of Herbs 'K' List of Herbs 'L' List of Herbs 'M' List of Herbs 'N' List of Herbs 'O' List of Herbs 'P' List of Herbs 'Q' List of Herbs 'R' List of Herbs 'S' List of Herbs 'T' List of Herbs 'U' List of Herbs 'V' List of Herbs 'W' List of Herbs 'X' List of Herbs 'Y' List of Herbs 'Z' The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: you remain anonymous as all eMail details are destroyed once your gift has been verified and a 'thank you' email has been sent. I need your trust and do not keep or sell eMail addresses. Once your donation has been made you will receive a copy of my The Guide to Spices and their Uses PDF file which contains a description of 57 spices along with recipes showing you how to use them. In addition the book contains recipes and techniques to create restaurant-style curries at home (recipes that are not on this website). Any donation you make goes towards the Help Stefan charity campaign. For more information see the Frequently Asked Questions. Also, if you purchase a book through any of the Amazon links below then a portion of the price will go to the maintenance of this site. Thank you for your help in keeping 'Celtnet Recipes' running. |
Learn a little about the origins of British biscuits and American cookies and how these classic baked goods differ from one another. Also presented is a recipe for a classic American chocolate chip cookie and a traditional British tea-time biscuit.
This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.
Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet
Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.
Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
click here for the full story
printer version