Macrotyloma geocarpum (Kersting’s groundnut)

Macrotyloma geocarpum (Kersting’s groundnut)

Family: Fabaceae

Annual herb with prostrate rooting stems; stem pubescent or almost glabrous, up to 10 cm long. Kersting’s groundnut is cultivated primarily for its edible seeds. Mature seeds are boiled with salt and eaten with palm oil or groundnut oil, and accompanied with fermented cassava flour, called ‘gari’, yams or rice. They may also be boiled in soups and served to guests as a sign of honour. Dry seeds are ground into flour used in making cakes and other dishes.

Sowing instructions: Sow seeds in spring in a well drained medium.

Locality: Ex Hort. Harvest: August 2024