Leptadenia hastata


Burkina Faso (Piéla, Chagna Province). The Gourmantché people prepare the leaves in cous-cous. They are first chopped and mixed with millet flour; then the mixture is steamed. Salt and butter made from the seeds of Butyrospermum parkii (G.Don) Kotschy (Synonym: Vitellaria paradoxa C. F. Gaertn.[SAPOTACEAE]) are added. Nigeria (Kano State, northern): leaves eaten.

Additional Information

Name Authority:
(Pers.) Decne.
Hausa: Ya 'diya. Kanuri: Njera. Burkina Faso (Goumantché): Nallangou.
Chemical composition (after Paton & Dunlop) (grams per 100g): Protein = 14.62g. Fat = 7.60g. Carbohydrate (soluble) = 41.08g. Fibre = 23.50g. Ash = 4.50g. Water = 8.70g. Calories = 299.

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