African Caper
Capparis tomentosa — Capparaceae
Italiano: Cappero africano
Description
African Caper (Capparis tomentosa) belongs to the Capparaceae family and is native to Africa. It thrives in Dry bushland, woodland environments across regions including Africa. Botanically, African Caper is scrambling shrub with edible flower buds and fruits, widespread across African drylands.. The edible parts include Flower buds, Fruits, Young shoots. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during August, July, June, May, October and September. Nutritionally, African Caper stands out for its Vitamin K (30.0mg, 25% DV), Vitamin C (20.0mg, 22% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, African Caper offers a Pungent, mustard-like, caper/tangy flavor profile. Harvest unopened buds; salt and pickle. Common culinary applications include Pickled buds, Cooked shoots, Fruit sauces. Popular preparations include Pickle young flower buds in brine and vinegar. For storage, refrigerate fresh parts. Safety note: Some Capparis species are bitter; pick young buds only. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.
🌿 Foraging Tips
🍳 Recipe: Pickle young flower buds in brine and vinegar
This is one of the traditional ways to prepare this wild edible plant. Always ensure proper plant identification before cooking.
Edibility
Harvest Calendar
Nutrition (per 100g)
Culinary Uses: Pickled buds, Cooked shoots, Fruit sauces Storage: Refrigerate fresh parts
Recipes
- Pickle young flower buds in brine and vinegar
