A susu a day keeps hunger at bay

A susu a day keeps hunger at bay; it's also loved by some of those not starving but generally is held in contempt by many. "It is slimy, the skin is so prickly and it has no taste," they complain.

But the susu known in much of the world as chaote fruit is a staple from our green garden. We eat it virtually every day for five months of the year; and never grow sick of it. There are many ways to enjoy it; as a filler in a stew, with onions and peppers as a main meal with a sausage or as a raw salad with lemon juice and olive oil.

It's true that the flavour is subtle so for those demanding the "in your face" taste of chili, garlic or sweetness it is rather dull. Forest bathing has taught us to develop all our senses. We have learned to enjoy tiny flowers that would not normally catch the eye, the piquant nourishment of cherry guavas and even the raucous shouting of the hadeda ibises; and the mild but lovely flavour and texture of susu.

Hunger

Hunger is not a word that most of those reading this column will appreciate. I can't say I recall ever being truly famished and starving. From Our Green Garden of a little over an acre we have so much food that probably 80% is given away.

And it's true that in part it is because we have trained our tongues to enjoy those foods that others hold in contempt; like the susu. We are never hungry.

But the World Health Organisation tells us that one in five people in Africa are faced with chronic hunger every single day; and 9% of the whole earth's population.

Did you get that? 9% of the world's population is chronically hungry every single day; enter the susu.

A simple mixed vegetable supper

A satisfying and filling susu and butternut meal

The susu works as a filler in this mixed veg supper; drop in a sausage or crack an egg on top. The preparation takes about fifteen minutes; peeling and slicing the vegetables; and then about half an hour to cook thoroughly.

To give it more flavour add onions, garlic and spicy peppers for example; and tomato.

Some varieties are prickly

Like all vegetables they are much more tender and tasty when enjoyed young and freshly-harvested from the garden; don't discard the seed in the centre.

Susu-kraut

There are three simply profound things one should do for the belly. One of them is to make more fermented foods at home. The other two are eat more high-fibre meals and many coloured vegetables; and fruit. The humble susu can on its own provide this triple benefit.

Sauerkraut is the old favourite from central Europe; a fermented cabbage. It also serves to preserve the produce. We can enjoy susus for about five months of the year fresh from the garden; for the rest we ferment them. It's simple, keeps hunger at bay and is free food; buckets of it.

• Homemade sauerkraut recipe
  

Raw susu salad

For this dish you must use a very young susu. It has a very subtle flavour which some love but others find very boring. Here we are enjoying it with chopped peppadews, various seeds and olive oil; delicious. And squeeze of lime juice and a slice of buttered homemade bread smeared with cream cheese will complete the meal; and other protein of your choice.

In a meaty stew

Most of the world loves meat and so do I; but I confess to be disappointed with the flavour and texture of today's feedlot animals. Mutton is often the best as they mostly roam freely; or if you know a hunter some wild pig or kudu.

Only latterly have I begun to understand that judicious hunting is an important part of conservation.

The World Health Organisation is becoming increasingly strident about commercially raised meat and especially that which has been processed. So look for pasture-fed animals and enjoy a small helping; and add vegetables such as susu when making a beef stew.

Susu

Susu has a surprisingly large amount of protein for a vegetable, plenty of fibre for the microbiome and a huge handful on vitamins^[1] and minerals. Because it grows so profusely and easily it's not disingenuous to call it a free meal; in a mild climate it could keep hunger at bay for an awful lot of people.

And it's absolutely true to say we enjoy it almost daily in one form or another for five months of the year; not necessarily as the main dish, often just tossed in to increase the nutrition and fill a hole.

Soothing to the tum

This is purely an anecdote and should not be concluded to be scientifically proven. For many years I suffered dreadfully from gastritis; medication did not help in the slightest. But if I have susu for supper I will have absolutely zero stomach pain that night; we only appreciate what a blessing peaceful sleep is when we have for years gone without. 

Susu is very soothing to my tum; it might help with your problems. It may be because of the high vitamin C content; a powerful antioxidant.

A susu a day keeps hunger at bay

A susu a day keeps hunger at bay. It's surprisingly rich in protein and is high in important vitamins like folate and C; very soothing for the unhappy stomach.

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