Native Leaves: African Spider Flower

A unique trait about plants is the fact that their impact cannot be limited to their size. Cultural dynamics dictate that, sometimes, the smallest of plants happen to have more significance than a huge tree. In the same way, the African spider flower is considered as culturally significant due to it being an important source of food and medicine. What is seen as a beautiful “weed” by some is regarded a healthy vegetable by others, growing naturally in areas where its seeds have been exposed prior to rainfall. It grows effortlessly and matures in a short period of time.

Considered a delicacy to many locals, the African spider flower is cultivated instead of being weeded from crop fields. It produces slim green pods that turn light brown when they dry, while the tiny seeds turn black. The pods usually pop open over time, allowing the seeds to be dispersed by the wind. The edible leaves differ in size during growth and have tiny hairs. Its flowers have light-weight petals with yellowish stamens. While most refer to it as a vegetable, the African spider flower is also considered a herb, known to have some medicinal properties that can treat various ailments due to its anti-inflammatory properties.

The growth rate of this vegetable is very rapid given enough water and good soil fertility, but it also thrives well in areas that are not tended. The leaves of the African spider flower are the most important part, although the stem and branches are also harvested to prepare a savoury relish which is easy to cook. Just add water and a reasonable amount of cooking oil and onions according to taste, then boil it for a while before adding salt. Do not stir until it is deemed ready for consumption and keep the lid closed. While the taste will vary, the common taste is neutral – it can be compared to cabbage but with a more savoury taste. The young leaves are often sweet while older ones have a more bitter taste.

While many eat it with pap, others prefer mixing it with a tin of fish (the preferred local brand being Lucky Star). In addition, this versatile vegetable is served as a side dish with a plate of pap and meat of the Zambezi bream – a mouthwatering experience if ever there was one! Another benefit of the African spider flower is that it can be harvested and left to sun-dry for later consumption. It can also be cooked with or without salt and no oil, after which it is strained and moulded into circular flat shapes and left to sun-dry. Those with salt often dry faster due to salt’s natural hygroscopic properties. Other methods of storage include the leaves being dried without making any shapes after straining the water.

The dried African spider flower has a longer shelf life, although most consumers tend to store the fresh harvest in the fridge after cooking. This means that even during the off-season the savoury vegetable can be served. This leafy vegetable, often referred to as a spinach, is of great cultural importance and a home without it in the Aawambo people’s homestead is deemed incomplete. This is the vegetable served to the important guests at events such as weddings and a must-eat for the bride and groom eating occurs before leaving the homestead to take vows at church. It is served to guests entering your home for the first time and a pinch of it just before travelling is considered to be a cultural norm for travel mercies and good luck for the endeavours planned at your destination.