African Yam Bean

Description

African Yam Bean (Sphenostylis stenocarpa) belongs to the Fabaceae family and is native to Africa. It thrives in Forest edge, farmland environments across regions including Africa. Botanically, African Yam Bean is climbing African legume with edible tuberous roots and protein-rich seeds. Underutilized crop.. The edible parts include Tubers, Seeds. With an edibility rating of 7/10, it ranks as a good wild food source. Harvesting is best done during December, February, January, November and October. Nutritionally, African Yam Bean 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 4.0g protein and 3.0g dietary fiber per 100g serving. In the kitchen, African Yam Bean offers a Tubers: sweet, nutty; seeds: bean-like flavor profile. Peel, boil until tender; cook seeds thoroughly. Common culinary applications include Boiled tubers, Roasted tubers, Cooked seeds. Popular preparations include Boil tubers and serve with palm oil and pepper. For storage, refrigerate fresh parts. Safety note: Seeds contain anti-nutrients; must be well-cooked or processed. 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.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Boiled tubers, Roasted tubers, Cooked seeds Storage: Refrigerate fresh parts

Recipes

• Boil tubers and serve with palm oil and pepper

Where It Grows