Sunday, 23 March 2014
Food from the veld
Tsamma Melon, Wild Watermelon Citrullus lanatus
Photo Credit: Africa Wild
Native to the Kalahari sand region, including Botswana, Zambia, Western Zimbabwe and South Africa. The tsamma has a crisp, juicy but almost tasteless white flesh. It consists of more than 90% water and is rich in Vitamin C and some trace elements. When eaten a hole is cut in one end of the fruit and the middle portion eaten. The remaining pulp is then mashed with a stick until watery and then consumed. The fruit minus the rind, is cut into slices for drying in the sun, or for mixing with meat, which is then stewed. Roasting the entire fruit under a bed of hot coals in the sand is also possible.