Without being too exaggerative, I believe I can safely say that, in Northern Nigeria, the Baobab tree is as ubquitous as the cow. I began to develop interest in this tree, its fruits and leaves when I learned from many of my friends from the north that the leaves were primary ingredients in the soups their mothers served at table during their childhood. The first sample packs I received from them in Lagos were sandy, suggesting they were exposed to air and dust. I sieved the powder of sand to no avail . Now, I enjoy factory-made Baobab leaf powder in practically all foods I eat… From rice, beans, yam porridge, corn porridge(pap), plantain, soups, tiger nut juice to Edikang Ikong soup etc.
The product label says: The leaves are used to not only thicken soups and stews but also used to prepare Danwake and other traditional dishes that can contain sweet potato, sorghum, cassava and cowpea flour. Peanut butter can also be paired with Kuka along with ginger and garlic to make sauce for rice, or couscous”.
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Baobab leaf powder as a good source of vitamin C, is almost 50 percent fiber, two- thirds of which is soluble firber and the rest insoluble fiber. This makes it a potentially good PRE- BIOTIC. It is believed to be richer in anti-oxidants than many other whole foods. The nutrients are easily bio-available. Baobab is believed to boost immune potential, iron absorption, encourage slow release of energy, promote digestion,support reptoductive health, ease collagen production, which is good news for growing children and adults in search of radiant organ and skin health . What is more… Baobab is very, very Alkaline. Here is an idea a maveric cook shared with me about how to drink garri. Do not soak and drink it direct. It maybe too heavy in your stomach and intestine. Blend it, add Tiger nut juice, add Baobab powder. Blend again. You may drink this blend with a straw! The tiger but juice and the Baobab powder should make the garri alkaline not acidic.