African Tsamma Melons
Watermelon grew in the Kalahari Desert and also may have originated from the African desert. Tsamma melon is an heirloom type of watermelon, the grandmother of all watermelons. Its flesh contains a tough white tissue, making it unlikely to be eaten raw. For this reason it is a popular source of water in the diet of the African Kalahari people. Tsamma is also a source of water and food for wild and domestic animals. Because of it’s tought flesh Tsamma is usually pickled. An easy recipe for pickled rind is Tsamma preserves. The rind of today’s watermelon is cut into small chunks, sugar and other spices are added making a wonderful and sweet dessert. Tsamma’s firm fleshy tissue is comparable to the rind of today’s watermelon, the part usually thrown away. Every part of the watermelon is editable. The African dessert cookbook, A Sweet Taste of Africa features a recipe for sweet pickled Tsamma preserves. The everyday African cookbook A field of Greens also contains a crock-pot recipe for Tsamma preserves. Add some spice to your boring food life.
