Eriosema ukingense is an erect, perennial, herbaceous plant producing several unbranched or sparsely branched stems 15 - 100cm tall from a woody, tuberous rootstock[
The plant is sometimes harvested from the wild for local use as a food.
East tropical Africa - Tanzania, Zambia, Malawi.
Seasonally burnt grassland; dry grassland; Protea grassland with bracken, etc.; at elevations from 2,100 - 2,600 metres[
Root - raw[
]. Starchy, with a strong smell, they are chewed like raw cassava[
Like many species within the family Fabaceae, once they have ripened and dried the seeds of this species may benefit from scarification before sowing in order to speed up and improve germination. This can usually be done by pouring a small amount of nearly boiling water on the seeds (being careful not to cook them!) and then soaking them for 12 - 24 hours in warm water. By this time they should have imbibed moisture and swollen - if they have not, then carefully make a nick in the seedcoat (being careful not to damage the embryo) and soak for a further 12 hours before sowing[
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