Page 114 - Through the eyes of an African chef
P. 114
THROUGH THE EYES OF AN AFRICAN CHEF
Tsamma melon – drink for the road*
IN SOUTHERN AFRICA, Tsamma Melon (also known as citron melon) has been cultivated since precolonial times, along with other crops, such as sorghum and maize. The tender young leaves are cooked as green vegetables, while the fruit flesh may be cooked as porridge with maize meal. It is also a valuable stock feed, especially in times of drought. The melon is also an old favourite for making jam or preserve.
It is a round fruit that is similar in shape to the citron (one of the earliest citrus fruits). It belongs to the important melon, gourd and squash (including pumpkin) family, Cucurbitaceae, with some 960 species in the tropical and subtropical regions of the Americas, Africa and Asia. The genus is African in origin and the species southern African. The species is best known in its selected cultivated form as the popular pink- fleshed type of watermelon grown around the world, particularly in China, Southeast Asia and North America.
The tsamma is not lauded for its nutritional value, but as a source of water during mid-to-late summer in dry areas. Despite the sweet-tasting flesh, the tsamma has less than 7% sugar, and contains low concentrations of minerals and vitamins (B and C). The protein-rich seeds contain edible oil and are commonly roasted.
Tsamma melons are eaten as fresh fruit or can be boiled or steamed as a vegetable. As some fruit produce an undesired bitter taste, it is advisable to taste a sample. The young leaves and tender growing shoots can be harvested, de-strung (which removes the larger hairs), thinly sliced and steam-fried as a vegetable relish or green. The roasted seeds may be eaten as nuts or ground and added to porridge or a vegetable stew. If too many are eaten at once, they have a purgative effect. Unroasted, the seeds are bitter. Ground with their shells, they are best kept for purgative purposes.
*Reference Sanbi Library
112 KHOISAN CUlTURE AND COOKING: A bRIEF HISTORY lESSON [ chapter seven ]
