Spekboom: A Delicious, Nutrient-Rich, and Water-Saving Sensation

Spekboom (Portulacaria afra) is a succulent shrub or small tree that is easy to grow.

This plant typically grows up to five meters tall in its natural habitat, thriving on steep slopes and rocky hillsides in the Karoo and Eastern Cape regions of South Africa, where it plays an essential role in stabilizing soil and preventing erosion. Furthermore, it excels in carbon capture, actively removing carbon dioxide from the atmosphere.

With its fleshy green leaves containing an impressive moisture content of over 93%, spekboom acts as a natural water source for both humans and wildlife in arid environments.

But what if we could add spekboom to our meals?

We are researchers exploring how underutilized indigenous plants, crops, and insects can be transformed into safe, nutritious, and delicious foods. Our previous research has shown that spekboom is rich in vitamin C, prompting us to focus on two main objectives. First, we evaluated the color, appearance, texture, moisture, acidity, and vitamin C levels of both raw spekboom leaves and those prepared through baking, stir-frying, steaming, or blanching to assess how these cooking techniques affected the leaves, determining if they could be used similarly to other leafy greens.

Secondly, we examined consumer awareness regarding spekboom as a food source and their willingness to incorporate it into their diets.

Our research revealed that cooking made spekboom leaves lighter and softer while retaining similarities to other leafy greens. Although many survey participants were largely unaware of spekboom as a food option, a significant number expressed interest in eating and purchasing it, even without prior familiarity.

The benefits of raw and cooked spekboom

Raw spekboom leaves are juicy and crunchy, providing a tart flavor similar to lemon juice. Their natural acidity pairs well with both raw and cooked dishes, enhancing sweetness and spices. The leaves can be enjoyed fresh or used to create tangy relishes, crunchy pickles, and delightful preserves.

To further encourage spekboom consumption, we sought to identify the best cooking methods for everyday meals. Rozanne MacDonald, a student in our honors science program, developed various spekboom recipes that we tested at the Sensory Laboratory of the University of the Free State’s Department of Sustainable Food Systems and Development.

For a spekboom-and-lemon curd, we blended fresh leaves with lemon juice, cooking this mixture with eggs, sugar, lemon zest, and a hint of cornflour until it thickened, finishing with whisked butter. The result was a smooth spread with a delightful sweet-and-sour flavor that can be stored in a sterilized jar for up to ten days.

Spekboom can also enhance savory preserves. We added fresh leaves to a tomato chutney made with onions, garlic, vinegar, sugar, garam masala, mustard, and herbs, allowing the tomatoes to cook slowly until reduced. The spekboom was incorporated during the last thirty minutes of cooking.

Additionally, we pickled fresh leaves along with thinly sliced red onion in a warm blend of red-wine vinegar, honey, olive oil, fennel, mustard, cinnamon, and cardamom, allowing it to rest for seven days before serving.

Dried spekboom leaves can be turned into dukkah, a crunchy seasoning similar to the Egyptian variety. We combined crushed dehydrated leaves and spekboom powder with toasted coriander, cumin, sesame and sunflower seeds, hazelnuts, peanuts, salt, and black pepper, finding that spekboom added acidity to the rich mix of nuts and spices.

These culinary innovations show that by marrying its lemony flavor with sweet, savory, or spicy elements, we can create dishes that people truly enjoy.

Overall, our findings indicated that the cooked leaves retained their acidity and moisture levels, similar to other fresh leafy greens. Moreover, steaming the spekboom leaves resulted in even higher vitamin C content compared to the raw leaves.

Will people add it to their diets?

A plant can be sustainable, but if it lacks appeal, it won’t aid in food security solutions.

We asked 120 individuals this question. Approximately 84% were familiar with spekboom, but only 22% had consumed it more than once in the past year. Just 3% recognized it as a nutritious food, yet a noteworthy 82.5% indicated they would be more inclined to try it if they learned more about its health benefits.

In total, a large portion of respondents expressed interest in adding spekboom to their diets: 79.2% were willing to use it in their meals, while 75% would buy it if available in supermarkets. More than 77.5% would consider purchasing it if priced competitively compared to other vegetables.

This suggests that spekboom is a well-known yet infrequently consumed food, with a readiness to embrace it. Increased access to information regarding its health benefits, preparation methods, store availability, and competitive pricing could pave the way for its use as a viable leafy green alternative.

Future Directions

South Africa’s food system is failing a substantial portion of its population: issues like poverty, inequality, and unemployment prevent many households from accessing sufficient nutritious food. In 2024, around 63.5% of households were lacking adequate food, with 17.5% classified as critically undernourished. The integration of indigenous plants like spekboom could significantly enhance South Africa’s food landscape.

Spekboom requires minimal water, thrives in poor soils, and shows high resilience. Developing shelf-stable products such as relishes and preserves could help reduce post-harvest waste and create sustainable value chains. This can open opportunities for local agro-processing initiatives, turning backyard plants into market-ready, value-added food items.

Spekboom should not simply be viewed as an emergency food source or a fancy salad garnish. With the right culinary approach and scientific backing, our research indicates that spekboom has the potential to transition from a garden hedge to a staple in modern African kitchens.

Alba du Toit, Professor and PARC/DoA/UFS Chair: Innovative Agro-processing for Climate Smart Food Systems, University of the Free State and Faith Matiza Ruzengwe, Postdoctoral Research Fellow, University of the Free State

This article is republished from The Conversation under a Creative Commons license. Read the original article.