This piece is long overdue – sigh but finally, it’s here. Agbalumo is out of season but still…the words, the thought, the ideas remain evergreen! Thank you, Akay xxx I grew up in an Igbo household in Lagos. And while steeped in Igbo culture, I have always been around and influenced by Yoruba culture. I […]
It might surprise you – like it did I – that there are different varieties (or cultivars/ cultivated varieties?) of Agbalumo, distinct in shape, colour and size. Many factors come into play in describing fruit. On the basis of a number of observations, I dare say I can identify at least 6 varieties – here we […]
Read on. For years, I’ve heard, read, experienced sweeter agbalumos after the first rains. My most recent memory is from 2015. We’re driving in the car one day and we stop to buy some. A, my adopted daughter says: ‘There are always a few rains before ‘Agbalumo’ proper comes into season’ And I responded, ‘Hmmm, I didn’t […]
‘Nigerian Seasonal Produce’ is a monthly column which will be published on the last Saturday of every month. In this column, a writer explores a specific seasonal fruit, vegetable or leafy green assigned by the editors of Kitchen Butterfly and based on the Nigerian Seasonal Produce Calendar. Our author this month is Keside Anosike – writer extraordinary who teases me […]
It’s the season of my favourite ‘fruit to explore’ – Agbalumo aka the African star apple. The star apple is found in many Caribbean and South East Asian countries, including Jamaica. Around the world in star apples Around the world in star apple names Why am I so intrigued about this fruit one might wonder? […]
It’s agbalumo season people! Have you ever seen an agbalumo tree? Well, yes, I have! Thanks to my friend Tomi who showed me one in Lagos, Nigeria :). What does it look like? Well it towered above two floows, several ten’s of feet tall. Tree trunks twisted and mangled, leaves lush and green, like those […]
This is my second take on an agbalumo carrot cake. Because of the zobo pineapple upside down cake, this came to mind. I used macerated agbalumo – flesh tossed in sugar and left to sit overnight till the sugar has drawn out a lot of the liquid and somewhat ‘dehydrated’ the fruit. I loved the […]
Did you know that Chicle, the milky juice or latex found in Agbalumo and other relatives was for a long time, the foundation of all chewing gums? Chewing gum Yes, if you are able to get past the bitterness, chewing the latex-rich skin and sap will yield great delights. So yes, chicle and things cf. Chiclets. Pectin […]
Lool, if you are tired of me and my Agbalumo experiments, imma have to ask you to step aside for a minute or two because there’s more. I’ve been wanting to make this posset since I first realised how acidic Agbalumo was. How it curdled milk. Yep, this has been in my plan for a year […]
