COOKING WITH PROSOPIS FLOUR

Introduction

Prosopis are drought-resistant, nitrogen-fixing trees, which are extremely hardy in poor and saline soils, and can grow where most other vegetation fails. The common Prosopis species in tropical drylands around the world today is P. juliflora, native to Central and South America, but introduced around the world over the past two centuries to reforest barren lands. It has many uses: for livestock fodder, wood for fuel, timber for furniture and building, livestock fencing, charcoal, medicine, pest control, shade, soil stabilization, soil fertility improvement and human food from the pods and honey from abundant flowers. However, although this tree can offer a crucial contribution to reclaiming desert lands, it has been widely condemned due to its invasive nature. It spreads rapidly by seeds along water courses and across grazing lands, and being thorny and shrubby, can quickly form impenetrable thickets, blocking roads and preventing access to water. This, coupled with the general lack of knowledge on its management and uses where introduced, has meant that up till now it is not used to its full potential in many regions where it is found.

Prosopis as a human food
The pod flour’s sweet, smoky flavour is a valued part of the culinary traditions of many native American groups. Although this flour is available commercially in North and South America, it is only recently being taken up as a food in the regions of the world where it has been introduced. As well as providing a delicious and nutritious food ingredient, an additional benefit of collecting and grinding the pods (including the seeds), is that it helps to stem the spread of the tree where it has become invasive, by reducing the number of seeds being dispersed in the wild.

The nutritional value of Prosopis flour
The amount of nutrition supplied by Prosopis pods is quite astounding. They are a rich food source for humans and animals, high in protein, carbohydrates, dietary fibre and sugar. Low in fat and cholesterol, Prosopis flour is gluten-free, and an excellent source of calcium, magnesium, potassium, iron and zinc, and amino acids such as lysine that are low in other cereals. Medical studies on Prosopis pod flour show it to be extremely
effective in controlling blood sugar levels in diabetics. The natural sweetness in the pods comes largely from fructose, which the body can process without insulin. Prosopis flour requires a longer time to digest then those from most other grains, e.g. 4 to 6 hours compared to 1 to 2 hours for wheat. These factors result in a food that sustains constant blood sugar over time and so prevents hunger. So here is a food that supports the diabetic’s diet, and also helps maintain a healthy insulin system in those not affected with blood sugar problems.
Prosopis flour has a unique taste that has been variously described as; sweet or slightly nutty, with a pleasant hint of molasses or caramel, a sweet chocolate or coffee flavour, with a hint of cinnamon.
The flour can be used either in baking or as a spice/seasoning in food and drinks. As flour, it is generally used in combination with other flours, using about 10-25% Prosopis pod flour (above 25% the taste becomes too strong for most palates), for example, two tablespoons can be added per 16 tablespoons (8 fl.oz or 240 ml) of other ingredients for a delicious flavour and aroma in all baked goods
Harvesting, drying and storage
Collect pods directly from the tree if possible, or collect pods that have only recently fallen to the ground. Discard all pods with any blackening or other discolouration, or evidence of browsing, attacks by insects or moulds. Such pods can already be infected with types of fungi called ‘mycotoxins’ that could cause upset stomachs. Pods need to be well dried before milling, or due to the high sugar content, they will ‘stick’ or ‘gum up’ in the machines, and cleaning out such a mess is time-consuming indeed! In Baringo, pods are sun-dried for three days on the ground, though putting pods on a tin-roof or concrete base would reduce possible fungal infections. In other countries they
are dried over a fire or charcoal stack, or mixed with embers. Mill immediately, or in the afternoon if sun-drying, as pods can quickly take back in moisture from the air. If pods are to be stored before milling, they should be kept dry (roofed) and without soil contact (off the ground or on a concrete/wood floor), and protected from rodents and other insects that might spoil the crop. Pods can then be stored for at least six months like this, however, they are likely to need drying again before milling.

Processing
Dried Prosopis pods can be simply pounded in a pestle and mortar, but this produces only a coarse flour and rarely breaks down the seeds. Stone grinding is traditionally used to produce an acceptable flour from the whole pods in Latin America and India. In Kenya, hammer-mills are being used to produce whole pod flour, so also destroying the seeds, making their nutrients available and helping to prevent the further spreading of the species. Pods are sun-dried, broken with a pestle and mortar, and taken to the local ‘posho mill’ (normally used for grinding maize), or a tracor-mounted hammer mill come to the village on an agreed day and grinds all the pods that have been collected.

COOKING WITH PROPOSIS – recipes from Baringo District, Kenya
Prosopis flour can be used in many different products – virtually anything that uses flour. The following recipes were first tried and tested during a workshop in February 2006 in Baringo, Kenya, facilitated by the Kenya Forestry Research Institute (KEFRI) and the Henry Doubleday Research Association (HDRA) of the UK. They have since been tried again and again during 2006, also in Nairobi and other districts.

Abbreviations and measurements
tsp = teaspoon (small spoon) 5ml
tbsp = tablespoon (large spoon), 15ml
1 cup = 16 tablespoons, 240 ml
1 inch - 2.5 cm
Chapatis
4 cups wheat flour
1 cup Prosopis flour
2 tsp sugar
¼ tsp salt
2 tbsp oil
Water
Mix the dry ingredients in a bowl and add the oil. Add the water slowly and mix to a dough. Cover the bowl and leave for about 1 hour. Form into small balls and roll these out on a clean flat surface. Put a little oil in the frying pan and cook the chapattis on both sides.

Ugali
4 cups maize flour
1 cup Prosopis flour
10 cups of water
Heat water in a saucepan. Before it reaches boiling point, add a little flour (this stops the mixture (‘lumping’). Once the water has boiled, slowly pour in the rest of the flour. Stir continuously and mash any lumps that form. Cook for about 4 minutes and serve with meat and vegetables.

Uji (maize flour porridge)
4 cups maize flour
1 cup Prosopis flour
Cold water
Hot water
Mix the flour with some cold water to make a thin paste. Add the mixture to simmering water in a pan and stir well until the porridge is cooked.

Mandazi (deep fried doughnut-like snacks)
4 cups wheat flour
1 cup Prosopis flour
1½ tsp baking powder
4 tsp sugar
1 tsp salt
2 tbsp oil
Water
(Makes around 30 pieces)
Mix the dry ingredients and add the oil. Add the water slowly and mix to a dough. Roll out the mixture to about ½ inch thickness and cut into 1 inch squares. Heat plenty of oil in a pan and deep fry the squares until they puff up and are light and fluffy inside.
Pancakes
1 cup wheat flour
1/3 cup Prosopis flour
Pinch of salt
tsp of sugar
2 eggs
1½ cups of milk (approx)
Oil for cooking
(Makes around 10 pancakes)Mix the flour, salt and sugar in a bowl and beat in the eggs. Beat in the milk until the mixture has a smooth texture. Spoon a small quantity into a hot frying pan with a little oil, and cook, turning once.
The pancakes are delicious on their own, or with jam, lemon juice or honey.

Source:Internet