Baby boabs are the seedling stage of the large boab tree. They can be used raw or cooked. Peel the tuber and wash the fresh edible leaves on top. This recipe can be served as a side dish with steak or kangaroo fillet and couscous.
- 1 tsp coriander seeds (ground)
- ½ tsp cumin seeds (ground)
- 1 small dried chilli (ground or crushed)
- 1 pinch salt
- ground pepper
- 1 tbsp olive oil
- 400 g cooked chickpeas, washed and well drained (until dry)
- 5 boab roots peeled and sliced fine lengthways (julienned), cut just prior to use
- 1 handful boab leaves, finely chopped
- ½ lemon
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Grind all the dry spice ingredients together.
Heat a wok or small fry pan with some olive oil over low heat, then add the spice mixture. Fry briefly taking care not to burn the spices.
Add the chickpeas and stir to heat and coat with the spice mixture.
Add the julienned boab root and leaves and warm through for just a minute or so.
Prior to serving, squeeze over lemon or lime.