Recipes
How to Cook Different Portions of Moringa oleifera
Leaves
These can be cooked in anyway that spinach is prepared. A quick and simple way to make a meal with the leaves is to steam 2 cups worth of freshly picked leaves with one cup of water for a few minutes. The steamed leaves can then be seasoned with various ingredients such as butter, sea salt, and onion.
Pods
The whole pod is edible and has a flavor resembling that of asparagus. They can be prepared in various ways such as cutting the pods into one-inch segments and boiling them for ten minutes. When tender, they can be seasoned in the same way the leaves are. The pods can be steamed as well. If the pods have over ripened and are pass the stage where they snap with ease, they can be cut into three-inch segments and boiled for about 15 minutes. They can then be eaten as you would an artichoke.
Peas
The seeds/peas can be used from the time that they
begin to form to the time when their shell hardens and turns yellow.
In order to open, one must take the pod in both hands and twist. A
line will appear along the pod and it must be split open using a
thum
bnail. The pea can then be removed from the pod. A bitter,
sticky film that can be rinsed off with water will be covering the
peas. They can then be used in any way that you would use green
peas, such as boiling.
Flowers
The flowers are normally used in tea. A cluster of them can be placed in boiling water and steeped fro five minutes. Sugar can be added as needed.
Recipes
India's Pea Pod Preparation
Ingredients:
12-15 Moringa oleifera tree pods 4 cups grated coconut
2 inches ginger root 1 clove of garlic
salt and pepper (to taste) 1 medium onion, diced
2 bouillon cubes 4 tablespoons oil
Blanch both the peas and pods. Drain the water. Remove milk from 2 1/2 cup grated coconut by squeezing water through it two or three times. Crush the ginger root and garlic. Mix the peas, coconut milk, half of the ginger, and garlic together. Add in onion, bouillon cubs, 2 tablespoons of oil, salt and pepper. Bring the mixture to a boil and cook until the peas are soft. This will take around 20 minutes. Fry the remaining coconut until it's brown and the remaining half of the crushed ginger root and garlic in 2 tablespoons of oil. Add the coconut, ginger, and garlic to the mixture with the pods.
Moringa Soufflé
Ingredients:
16 oz of fresh M. oleifera 1 cup of vegan or soy sour cream
1 package of Lipton's Dried Onion Soup Mix
Vegetarian Moringa Jambalaya
Ingredients:
1 cup rice 1/2 cup winged bean, blanched
1 onion, chopped 1 carrot, slice thinly
1 tablespoons oil 1 green pepper, sliced thinly
1/2 cup Moringa oleifera leaves 1/2 cup pigeon or Congo pea seeds
1 tablespoon celery, finely chopped 3 cups water
3/4 cup tomatoes, chopped
Wash the rice and let it soak in a bowl for one hour and then drain. Fry the onion in the oil until tender, but not brown. Add in the tomatoes and set aside. Begin to cook the rice and when it's half way done, add in the other ingredients. Cover lightly and cook slowly. Can be served with a slice of papaya.
Dinengeng
Ingredients:
1 cup of pigeon or Congo peas, boiled 1 cup Moringa oleifera leaves
1 cup green papaya, sliced into small pieces 1 small piece of ginger
1 cup winged beans, sliced into strips 2 medium tomatoes, sliced
Roasted fish
Boil two cups of water. Add in the ginger, roasted fish, peas, green papaya, and winged beans. Cook until tender. Add the Moringa oleifera leaves in and cook for two or three minutes more. Add a pinch of all purpose seasoning or salt to taste.
A special thanks to Victoria from Moringa Tree of Life for providing these recipes and many pictures seen on this site!