African Food and Art

This blog explores the wisdom of African proverbs, the depth of folklore, the beauty of art, the stories of history, and the flavors of timeless African food recipes.

Poisonous Lab-Lab Bean Plant is a Traditional Food

African poisonous lab-lab bean plant is considered a traditional food and hey are eaten like green beans or snow peas boiled, stewed, ground, fried.


Lablab plant is simple to establish and easy to manage under harsh living conditions producing high yields and resisting droughts. Lablab plant pods of the culinary type are popular vegetables in Africa, India, Indonesia, the Philippines, and elsewhere in the Asian tropics.

Lab-lab bean plants are eaten like green beans or snow peas. Dried seeds are simmualry split like lentils and used in making Indian dhal. Lab-lab bean plants are also sprouted, soaked in water, shelled, boiled, and smashed into a paste, which is fried with spices and used as a condiment.

In Africa, lablab seeds are cooked in any of the ways commonly used for beans: boiled with corn, ground and fried, or added to soups. In Egypt, lablab seeds are sometimes substituted for fava beans in preparing the popular fried bean cake called Ta'ameyya.

African cooking lablab plant is a popular food for rural peoples of southern Africa, its pods and seeds supply much of the daily protein. The sprouts are said to compare in flavor and quality with those of mung bean. The leaves and flowers are consumed like spinach beyond being a prolific food producer.

Its penetrating roots draw nourishment from deep below the surface. In addition, this vigorous legume improves the land’s nitrogen content through the action of the highly active beneficial bacteria residing in nodules on its roots. Having been cultivated since ancient times, lablab plant as food has reached a high degree of development in Africa.

Dolichos lablab plant
Dolichos lablab plant

The family Leguminosae or bean families of plants are an important family of flowering plants that feed the world.

The Dolichos lablab plant is a lesser known member of the bean family and is known by many names; gerenge in Ethiopia and Kikuyu bean in Kenya, lab-lab bean, and poor man's bean. The lab-lab bean is a climbing, warm-season plant that can grow up to 3 feet, and the climbing vines stretching up to 25 feet from the plant.

The lab-lab bean is a poisonous plant native to Tropical Africa. The seeds contain large amounts of vitamins and minerals, but contain tannins and trypsin inhibitors so the bean must be soaked and cooked before the bean is eaten. The acidity from tannins is what causes your mouth to pucker and trypsin is an enzyme involved in the breakdown of proteins during digestion.

In Africa, the lab-lab bean plant is considered a traditional food. The lab-lab bean plant; the leaves and pods are cooked, the flowers are eaten raw or steamed, dried seeds should be boiled in two changes of water before eating since they contain poisonous chemical compounds.

The fruit and beans are edible if boiled well with several changes of the water. The seeds can be white, cream, pale brown, dark brown, red, black, or mottled depending on the variety.

Common names for the Lablab Bean throughout the world.

Agaya
Agni guango ahrua
Amora-guaya
Anataque
Anumulu
Apikak
Ataque
Australian bean
Avarai
Avare
Bannabees
Batao
Batau
Beglau
Bonavis pea
Bonavista bean
Bunabis
Caraota chivata
Chapprada
Chichaso
Cumandiata
Dolichos
Egyptian bean
Fiwi bean
Frijol Chileno
Gallinazo blanco
Gallinita
Gerenga
Gueshrangaig
Habichuela trepadora
Helmbohne
Hyacinth Bean
Indian butter bean
Itab
Kachang kara
Kara-kara
Kashrengeig
Kekara
Kikuyu bean
Lubia bean
Mochai
O-cala
Parda
Pavta
Pegyi
Pin tau
Popat
Poroto bombero
Saeme
Slingerboon
Tonga bean
Tseuk tau
Tua pab
Uri
Val
Waby bean

Chic African Culture and The African Gourmet=

Week’s Best African Culture Posts

Kru Tribe Fine Boy Tradition

Image
Dream-nightmare story from the Kru people of Liberia: the newly chosen Fine Boy is temporarily celebrated with fanfare and pleasure. Kru Tribe Fine Boy Tradition Fascinating stories emerged during the Pepper Coast's glory days. Beginning in the 15th century, European traders established outposts along the Liberian coastline, drawn by its wealth of humans, spices, and other commodities.  Centuries later, in the 19th century, the American Colonization Society (ACS) founded settlements in Liberia and began journalling native stories.  Among these tales is a dream-nightmare story from the Kru people of Liberia, a story so intriguing it almost seems too good to be true because, in some ways, it is.   The Kru women periodically held elections to select a young, handsome man as their “Fine Boy.” The announcement of his selection was celebrated with a vibrant procession featuring music, singing, and dancing.  The newly chosen Fine Boy was placed at the front of the para...
Read the full post here

What is the difference between ugali and fufu

Image
How to make the popular African recipes Ugali and Fufu and what is the difference.  Ugali is a starch dish in Kenya and Tanzania made of fine cornmeal cooked in boiling water into a soft dough. Fufu is a thick, dough-like West African food made by boiling then pounding a starchy vegetable such as yam, plantain, or cassava or a mixture of starchy vegetables. The main difference between fufu and ugali is fufu is boiled first then pounded while ugali is simply boiled. Ugali recipe. Easy Ugali Recipe Prep time 5 minutes Cook time 30 minutes Total time 30 minutes Ingredients 4 cups finely ground cornmeal 8 cups water Directions Heat water to boiling in a saucepan. Slowly pour cornmeal into boiling water stirring continuously. Add more cornmeal if necessary until it is thick as soft bread dough. Serve immediately with vegetables, stew, or any dish you would use a spoon with to soak up the sauce, ugali is purposely bland tasting on its own. What is the difference between ugali ...
Read the full post here

Berbere Spice Popcorn Topping Recipe

Image
Berbere Spice North African Popcorn Topping Recipe The best African spice for fresh popped popcorn is Berbere, a flavorful and aromatic bold spice blend from North Africa you buy at the local supermarket or online. Berbere is known for its bold mix of spices, often including chili peppers, garlic, ginger, fenugreek, cardamom, coriander, cinnamon, and cloves.  Berbere brings a balance of heat, sweetness, and earthy depth to any dish including fresh popped popcorn. The spice mix symbolizes community and hospitality, often prepared at home with slight variations to suit family preferences. Its fiery yet balanced flavor profile mirrors the complex and vibrant food of North African culture . In cities across Africa, popcorn is a common street snack and is often sold in cinemas, at markets, and by roadside vendors.  Berbere Spice Popcorn Topping Recipe Ingredients ½ cup poped popcorn kernels  2 tablespoons unsalted butter 1 teaspoon Berbere spice blend   1 teaspoon salt ...
Read the full post here

Keto Moroccan Dinner Cooked Slowly

Image
Slow Cooked Moroccan Kefta Lamb Meatballs   Keto Tagine Morocco is at the geographic and cultural crossroads between Africa, Europe, and the Middle East.   In Morocco, the term tagine refers to a slow cooked stew as well as the pot the stew is made in. Kefta Tagine Kefta Tagine is a keto-friendly Moroccan lamb meatball food dish fitted for your low-carb lifestyle. The slow cooking of the meatballs allows the flavors to meld beautifully, creating a fragrant, hearty keto meal. The star of the Kefta Tagine dish is lamb, symbolizing the richness of Moroccan hospitality. Lamb meat has been a staple in North African cuisine for centuries, with lamb being central to celebrations and religious festivals.  Ground lamb meat is spiced and shaped into small balls, known as kefta, a preparation that dates back to ancient Berber traditions.  The kefta are seasoned with cumin, paprika, and coriander, spices that have shaped Morocco’s history in the global trading of spices whi...
Read the full post here