The benefits of baobab: What to know about the superfood
The whole baobab plant is edible in some form and a good source of many important vitamins and minerals.
Have you ever seen a monkey-bread tree?
It’s the tree of life — the tree from which our ancestors could get sustenance all year round because its fruit is the only one in the world that dries naturally on the branch and can be eaten in its entirety. Native to Madagascar, mainland Africa and Australia, the tree has also been introduced to other regions like Asia.
After the funky-looking, papaya-shaped, coconut-sized fruit bakes in the sun for six months, its prickly, fuzzy green coating, similar to kiwi skin, transforms into a smooth, brown, hard shell. A firm tap with a hammer releases its gold. The fruit was a natural and organic superfood long before we had the lexicon to describe such things — long before colonialism and editorial food trends, Africans lived, farmed and ate organically, and still do today, in most cases of small-scale farming.
Essentially, the whole plant is edible in some form and a good source of many important vitamins and minerals. The leaves, rich in calcium and high-quality proteins that are easily digested, are eaten traditionally as a leafy green in stews. The fruit can be used in various ways: When fresh, the pulp is high in vitamin C, antioxidants and several key minerals like potassium, magnesium, iron and zinc. Dried, it is often boiled and used to make a broth or tea. Powdered, baobab's most common commercial form contains many important nutrients but is especially high in vitamin C, vitamin B6, niacin, iron, and potassium. And finally, the beautiful seeds, loaded with fibre, omega-3 fatty acids and micronutrients like thiamine, calcium and iron, are used to make baobab oil, which is commonly used in hair and skin products.
As a natural source of these nutrients, baobab is more bioavailable than manufactured vitamin supplements, meaning our bodies can absorb the nutrients more easily, ensuring an efficient and greater uptake.
Over the last ten years, I’ve been extolling the virtues of the baobab because I believe Africa has so much nourishment to offer — not just in its huge variety of cuisines but also in its individual ingredients. Through my online spice shop, I’ve had cause to reflect on the impact of this: Recent conversations with my suppliers across farms in West Africa have highlighted the ongoing erasure of Blackness in these ingredients as large multinational corporations buy up our farming land, crops and ability to trade and export our ingredients. One important way we can start to decolonize the food industry and increase wealth creation for producers is to make sure we're buying African ingredients from Black-owned businesses.
By Zoe Adjonyoh
Zoe Adjonyoh is an African spice queen, chef, writer and speaker based between London and New York City. Her cookbook, "Zoe's Ghana Kitchen," a love letter to Ghana, is out now. Follow her @zoeadjonyoh @ghanakitchen.
First published in TODAY SHOW Feb. 17, 2021