Buchholzia Coriacea
Buchholzia coriacea seeds have a bold, peppery bite that works well as a small savory relish beside boiled yam and greens. This version treats the seeds as a food ingredient rather than a supplement, balancing their sharpness with onion, chile, palm oil, lime, and tender vegetables.
π Recipe adapted from Wikidata (Dish)
Rinse the sliced seeds and blanch them briefly to soften their edge, then drain well.
Boil the yam cubes in salted water until tender and keep them warm.
Heat oil, cook onion and chile until fragrant, then stir in the seeds and a splash of water to make a coarse relish.
Saute the greens just until wilted, season with lime, salt, and pepper, and serve with yam and the seed relish.
π· Perfect Pairings
Complete your meal with these
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