The pea aubergine
The pea aubergine
Pea eggplants boost blood levels. like green peas, it's clustered together like grapes with short stems. The pea eggplants are not widely available in Western Countries which is much to do with the climate as it's mainly available in temperate regions but nevertheless, they can still be planted in a temperature-controlled room. The pea eggplant is quite widespread in Ghana and other African and Asian countries, easy to plant and care for but the benefits are priceless.
USES
They can be used in stews and soups. It’s just like any other vegetable. But as the experience goes, A Ghanaian Palm Paste soup turns out to be one of the Ghanaian favourite dish for the use of pea Aubagines or Pea Eggplant.
Highlights It's called Kantose in Ghana, Makhuea Phuang in Thailand and Sundakkai in Tamil Nadu It is believed to be a native plant of the Central American region They look like green peas but with a somewhat bitter flavour In Thailand, it's known as Makhuea phuang and it's called Sundakkai in Tamil Nadu. Solanum Torvum has been called everything from turkey berry to wild eggplant to pea aubergine. These berries look like green peas - it's easy to mistake them for green peas in curries except that they contain brown seeds that lend the berries their bitter flavour.
It's this bitter taste that makes it the perfect ingredient for the famous Sundakkai Vatha Kuzhambu or Kara Kuzhambu. In Tamil Nadu, this berry is not available around the year.
One reason why it's common for Sundakkai to be sundried and deep-fried as crispies (like the bitter gourd crispies) that can be added to gravies and More Kuzhambu. Aside from the Thai green curry, the pea aubergine is also added (uncooked) to Thai chilli pastes.
The pea aubergine is believed to be a native plant of the Central American region. It is used in Jamaican cuisine and rumoured to be used in Haitian voodoo rituals. You don't need to know voodoo to extract the health benefits of this berry though.
The pea aubergine is rich in nutrients and is a good source of calcium and iron. It has been recommended for a variety of ailments from stomach disorders to diabetes. Recipe Just like bitter gourd, the pea aubergine is an acquired taste. In Ghana, it is slightly cooked and well-grounded in earthen clay mortar with tomatoes, a little bit of salt, with palm oil and preferably a salted tilapia and you are good to go.
