Spekboom is nutritious, water‑wise and edible—so why aren't more South Africans eating it?
Spekboom (Portulacaria afra) is an easy-to-grow succulent shrub, small tree or hedge. In the wild, it grows naturally as tall as five meters (16 feet) on steep slopes and rocky hillsides in the Karoo and Eastern Cape regions of South Africa, where it helps stabilize soil and prevent erosion. It's also a champion of carbon sequestration—removing carbon dioxide from the atmosphere.
Spekboom, a succulent shrub or small tree found in South Africa's Karoo and Eastern Cape regions, is known for its drought tolerance and ability to sequester carbon. The plant's leaves retain an exceptionally high moisture content, making it a valuable water source in arid areas. While spekboom is rich in vitamin C, its nutritional potential has not been widely adopted by South Africans.
The study found that cooking spekboom leaves made them softer and lighter, similar to other leafy greens. Despite limited knowledge about the plant, many consumers were willing to try and purchase spekboom-based products. Raw spekboom leaves have a lemon-like taste, which can add tanginess to dishes when used fresh or processed into relishes, pickles, and preserves.
Various recipes, such as spekboom-and-lemon curd, tomato chutney, and pickled leaves, demonstrated that spekboom can be incorporated into both sweet and savory meals.
The research suggests that increased awareness of spekboom's health benefits, affordable pricing, and availability in supermarkets could encourage broader consumption. Spekboom's water efficiency, drought resistance, and ability to grow in poor soils make it a promising sustainable food source that could help address South Africa's food security challenges.
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