From Our Farm
African Bitter Ball (Turkey Berry / Pea Eggplant)
The pictured clustered, pea-sized fruits resemble turkey berry or pea eggplant, a bitter nightshade vegetable used in African, Thai, Indian, and Caribbean cuisines.
How it compares to
3 Ways to Cook African Bitter Ball (Turkey Berry / Pea Eggplant)
Ghanaian Turkey Berry StewCooked and lightly crushed turkey berries simmered in a rich tomato-onion sauce.+
Ingredients
- 2 cups positively identified edible turkey berries
- 2 tablespoons palm or vegetable oil
- 1 chopped onion
- 3 chopped tomatoes
- 1 hot pepper
- 1 teaspoon grated ginger
- 1 cup cooked beans or smoked fish, optional
- Salt
Instructions
- Wash the turkey berries and remove every stem.
- Boil them in fresh water until tender, then drain and lightly crush.
- Heat oil and cook the onion until softened.
- Add tomatoes, pepper, ginger, and salt and cook into a thick sauce.
- Add optional beans or fish and the crushed berries.
- Simmer for 10 to 15 minutes and serve with rice, yam, or plantain.
Recipe adapted from Ghanaian Turkey Berry Cooking Tradition
Thai Green Curry with Pea EggplantPea eggplants simmered in aromatic coconut curry with vegetables and basil.+
Ingredients
- 1 cup positively identified pea eggplant or turkey berries
- 2 tablespoons green curry paste
- 1 can coconut milk
- 1 cup sliced vegetables or chicken
- 1 tablespoon fish sauce or soy sauce
- 1 teaspoon sugar
- Thai basil
Instructions
- Wash the berries, remove stems, and lightly crush a few so they absorb the curry.
- Cook the curry paste in the thick portion of the coconut milk until fragrant.
- Add the remaining coconut milk and the vegetables or chicken.
- Add berries, fish sauce, and sugar.
- Simmer until the berries and other ingredients are fully cooked.
- Stir in Thai basil and serve with rice.
Recipe adapted from Hot Thai Kitchen
Indian-Style Turkey Berry Tamarind CurryA tangy, spicy curry that balances the berry's natural bitterness.+
Ingredients
- 2 cups positively identified turkey berries
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 chopped onion
- 2 minced garlic cloves
- 1 teaspoon turmeric
- 1 teaspoon chile powder
- 2 tablespoons tamarind concentrate
- 2 cups water
- Salt
Instructions
- Wash, stem, and lightly crush the berries.
- Heat oil, add mustard seeds, and let them pop.
- Add onion and garlic and cook until softened.
- Stir in turmeric and chile powder for 30 seconds.
- Add berries, tamarind, water, and salt.
- Cover and simmer until the berries are tender and the sauce is reduced, then serve with rice.
Recipe adapted from South Indian Sundakkai Cooking Tradition
Want African Bitter Ball (Turkey Berry / Pea Eggplant) in your box?
Every Belle Nature CSA box is grown in Farmington, MN, harvested within 24 hours of delivery, and comes with recipes like these. Reserve your 12-week farm share for the Twin Cities.
A CSA farm in Farmington, MN delivering farm-fresh, seasonal vegetable boxes across Minneapolis, St. Paul & the Twin Cities metro.
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