OMBIDI SPECIES    A Pilot Study in northern Namibia 

OKALOPOLOLA  (Cucumis africanus)

Okalopolola (All dialects)

Okalopolola

Leaf shape

fruit shape

Note: The word “Elopa” has been used about this species, but the word is also used for other types of food obtained from plants

DESCRIPTION

An annual vine. Leaves are 3 to 5 lobed, rounded or oval. Flowers are yellow to orange. The fruit is 6 cm long, fruits and seeds are not eaten from this species. 

USE

The leaves are boiled and used like other Ombidi species for immediate consumption or storage as Omavanda. Oil from marula nuts is often added when the leaves are used as freshly cooked. When leaves are stored as evanda first, there is no need to add oil to okalopolola.
  • Pick only the leaves of okalopolola, not the branches, rinse the leaves in water.
  • Put rinsed leaves in the pot and add a little water, not too much water because it cooks faster than Ombidi.
  • It is not sour, so just put enough salt when putting it on the fire.
  • Wait until it cooks and then add cooking oil or anything to make it taste better.

POTENTIAL FOR CULTIVATION

Like all of the cucurbits this species may have a potential for cultivation with the progress of recent germplasm collection and research in Namibia.
 

SIMILAR SPECIES

Okatangakamufifi


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