The leaves can be cooked any way you would prepare spinach or collards, or kale. One easy way to cook them is to steam 2 cups freshly picked leaves for just a few minutes in one cup water, seasoned with onion, butter and salt. Vary or add other seasons according to your taste.

COOKING THE PODS

Young moringa oleifera tree pods are edible whole, with a delicate flavor like asparagus.

They can be used from the time they emerge from the flower cluster until they become too pulpy/woody to snap easily. The largest ones usable will probably be 12 to 15 inches long and 1/4 inch in diameter. At this stage of growth they can be prepared in many ways. Here are a few:

1. Cut the pods into one-inch lengths. Add onion, butter and salt. Boil for ten minutes or

until tender.

2. Steam the pods without seasonings, then marinade in a mixture of oil, vinegar, salt,

pepper, garlic and parsley.

3. An acceptable "mock asparagus" soup can be made by boiling the cut pods until tender, seasoned with onion. Add milk, thicken and season to taste.

Even if the pods pass the stage where they snap easily they can still be used. You can cut them into three-inch lengths, boil until tender (about 15 minutes), and eat as you would artichokes. Or you can scrape the pods to remove the woody outer fibers before cooking.

COOKING THE PEAS

Seeds, or "peas," can be used from the time they begin to form until they begin to turn

yellow and their shells begin to harden. Only experience can tell you at what stage to harvest the pods for their peas.

To open the pod, take it in both hands and twist. With your thumbnail slit open the pod along the line that appears. Remove the peas with their soft winged shells intact and as much soft white flesh as you can by scraping the inside of the pod with the side of a spoon. Place the peas and flesh in a strainer and wash well to remove the sticky, bitter film that coats them. (Or better still, blanch them for a few minutes, then pour off the water before boiling again in fresh water). Now they are ready to use in any recipe you would use for green peas. They can be boiled as they are, seasoned with onion, butter and salt, much the same as the leaves and young pods. They can be cooked with rice as you would any bean.

In India the peas are prepared using this recipe:

12-15 moringa tree pods    1 medium onion, diced

4 cups grated coconut        2 bouillon cubes

2 inches ginger root           4 Tblsp. oil

1 clove garlic                   

salt, pepper to taste

Blanch both peas and pods flesh, drain. Remove milk from 2 1/2 cups grated coconut by

squeezing water through it two or three times. Crush ginger root and garlic, save half for

later. Mix peas, flesh, coconut milk, ginger and garlic together with onion, bouillon cubes (or 1 tsp miso paste), oil, salt and pepper. Bring to a boil and cook until the peas are soft, about 20 minutes. Fry remaining coconut until brown. Fry remaining half of crushed ginger root and garlic in 2 Tblsp. oil. Add coconut, ginger, garlic to first mixture, heat through. Serves six.

THE FLOWERS

Boil water, then place a cluster of flowers to steep in it for about 5 minutes. Add a little sugar and drink as needed.

NOTE: This flower essence can also be used as a natural pesticide with no ill effects on humans or animals.

Fresh Moringa Leaf and Beans

MORINGA LEAVES GULAY*

Ingredients:

1 cup coconut milk diluted with 1 cup water

1 cup tofu

2 garlic cloves, minced

1 medium onion, sliced

1/8 tsp. salt

6 cup moringa leaves, washed and sorted

4 pieces chili peppers, crushed

Preparation: Boil coconut milk, tofu, garlic and onion for 10 minutes. Season with salt, stirring the mixture continuously. Add moringa leaves and crushed chili peppers. Cook 5 minutes longer. Serve hot.

Serves 6.

TOFU SUAM*

Ingredients:

2 Tblsp. shortening                      1-1/2 tsp. salt

1 tsp. minced garlic                      5 cup water

2 Tblsp. sliced onion                    1 lb. tofu cubed

1 Tblsp. ginger, cut into strips      2 cup moringa leaves, washed and sorted

Preparation: Sautee garlic, onion and ginger in shortening, in large fry pan. Add salt and water. Bring to a boil, and add tofu. Cover and cook 10 minutes longer. Serve at once, Serves 6.

MUNG BEAN STEW

Ingredients:

4 Tblsp. cooking fat                1 tsp. minced garlic                  

½ cup miso broth                    4-1/4 tsp. salt

2 T. sliced onion                      3 cup water

1/2 cup sliced tomatoes          dash of pepper

3 cup moringa leaves, washed and sorted

1 cup dried mung bean, boiled

Preparation: Sautee garlic, onion and tomatoes in large fry pan. Cover and cook 3

minutes. Add mung bean, miso broth and water. Cover and bring to a boil. Season with salt and pepper, then add moringa leaves and cook 5 minutes longer. Serves 6.

SAUTEED MORINGA PODS

Ingredients:

2 cup fresh moringa pods                    2 Tblsp. shortening

1 tsp. minced garlic                             1 tsp. salt

2 T. sliced onion                                  1 cup fresh lima or butter bean seeds, peeled

1/2 cup sliced tomatoes                      1 cup green cowpea or yard-long bean pods cut into 1-1/2" lengths and sliced lengthwise

Preparation: Cut moringa pods lengthwise into 4 pieces. Slice white pulp including tender seeds. Discard outer covering. Cut pulp into 1-1/2 inch lengths. Sautee garlic, onion, and tomatoes. Add pork and shrimp.

Cover, and cook 2 minutes. Season with salt. Add lima or butter beans, and cook 3 minutes. Add moringa pulp and cowpea or yard-long bean. Cover, and cook 10 minutes.

Serves 6.

VEGETARIAN MORINGA JAMBALAYA

Ingredients:

1 cup rice                                                     1/2 cup winged bean, blanched

1 onion, chopped                                         1 carrot, sliced thinly

3 Tblsp. oil 1 green pepper, sliced thinly     1/2 cup moringa leaves

1/2 cup pigeon or Congo pea seeds            1 Tblsp. finely chopped celery

3/4 cup tomatoes, chopped                          3 cup water

Preparation: Wash rice and soak in small bowl for 1 hour, then drain. Fry onion in cooking oil until tender, but not brown. Set aside. Add tomatoes. When boiling,

stir in rice slowly on low fire. When rice is half cooked add the other ingredients. Cover tightly and cook slowly. Serve hot with sliced papaya. Seves 6.

CORN WITH MORINGA LEAVES

Ingredients:

2 cup grated young corn                 1 small sponge gourd (luffa)

2 cloves garlic                                 1 cup moringa

1 head onion                                   1-1/2 tsp all purpose seasoning

3 cup water salt to taste

Preparation: Sautee garlic and onion in medium fry pan. Add water and let it boil. Then add the corn, stirring often to avoid burning. When cooked, add the gourd and moringa.

MIXED VEGETABLE EMBOTIDO*

Ingredients:

1-1/2 c pigeon or Congo peas             1 cup meat from unripe coconut boiled and mashed

1 red pepper                                        1 green pepper

1 cup moringa leaves or fruit               1 chopped pepper and salt to taste

1 cup squash, grated                           3 beaten eggs or egg substitute

1-1/2 c carrots, grated                         1 onion, chopped

4 Tblsp. margarine                              1/2 cup winged beans

1 head garlic                                       

Preparation: Mix all ingredients above. Place in a colander and steam for 45 minutes.

POCHERO A LA BERDING GULAY

Ingredients:

1 cup peeled & sliced unripe papaya                   3 stems green onions

1 cup moringa leaves                                           1 small pc ginger (thinly sliced)

1 cup green beans or winged beans                    1 Tblsp. cooking oil

3 pcs ripe tomato                                                  5 black pepper corns, whole

3 pcs ripe banana                                                 3 cup water

1 cup salt to taste                                                 1 clove garlic

Preparation: Sautee the garlic and ginger in cooking oil until slightly brown. Add the water and bring to a boil.

Add the banana, beans and black pepper. Cover, and continue to boil. When half-done add the sliced papaya, dried salt, tomatoes, green onions, and salt to taste. Lastly, add the moringa leaves. Remove from heat when done, and serve hot. Serves 8.

MASQUADILLA TORTA*

Ingredients:

1/2 cup moringa leaves                              3 eggs, beaten

1 cup winged bean pods,                           3 tomatoes, sliced

1/2 cup shredded papaya finely chopped                                            

3/4 cup shredded squash                           1/2 cup onion, sliced

1/2 cup powdered mung bean                    5 segments garlic clove

Salt & pepper to taste

Preparation: Mix moringa pods, leaves, shredded papaya, squash, powdered mung

bean, tomatoes, beaten eggs, onion, garlic, salt and pepper to taste. Place one piece of 5 x 5 banana leaf on a plate, and pour the mixture on it. Then deep fry in oil until golden brown. Garnish with sliced tomatoes, onions. Serves 8.

VEGETABLE DELIGHT

Ingredients:

1 cup pure coconut milk                              1 small pc ginger

1/3 cup pure coconut milk reserve              3 pcs bell pepper, green & red, quartered

1/2 cup moringa leaves                               1-2 Tblsp. cooking oil

1 onion bulb, sliced                                     1 head garlic, crushed                                 

1 tsp. crushed black pepper                        3 tomatoes, quartered

1/2 cup pigeon or Congo peas                    8-10 string beans beans, quartered

or 1 cup cubed yellow sweet potato

Preparation: Sautee garlic in oil until brown. Add onion. Transfer to unglazed cooking pot, then add 1 cup pure coconut milk, winged beans, pigeon or Congo peas, yellow sweet potato and ginger. Boil until half done. Add bell peppers and tomatoes. Season with salt and crushed pepper. Add the rest of the coconut milk and moringa. Boil for 5 minutes, and serve.

PATALBOG*

Ingredients:

1 cup sliced papaya 4 cup water

1 cup moringa leaves 1 tsp. salt

1 cup winged beans ginger and seasoning to taste

1 cup pigeon or Congo peas

Preparation: Wash peas and papaya (which have been sliced into elongated pieces). Remove young moringa leaves from stems, and place in a cup. Slice winged beans to desired size, and wash. Pare ginger, and pound.

Place all ingredients in a casserole accordingly. Cook for 15 minutes or until all vegetables are tender. Serve hot. Serves 4.

SAUTEED YOUNG PIGEON OR CONGO PEAS

Ingredients:

2 cup dried minnow                             2 Tblsp. oil

2 cup moringa leaves                          2 tsp. soy sauce

1 cup young pigeon or Congo peas    1 medium size onion

1/2 cup sliced tomato                          3 cloves garlic

1 cup sliced squash salt to taste

Preparation: Sautee garlic, onions and tomatoes. Add squash and peas and cover. Cook for 10 minutes.

Add moringa leaves, and continue cooking for 3 minutes. Remove from heat and serve hot.

DINENGDENG

Ingredients:

1 cup pigeon or Congo peas, boiled     1 cup green papaya sliced into small pieces                                          

1 small piece ginger                              1 cup moringa leaves                            

2 medium tomatoes, sliced                   1 cup winged beans, sliced into strips

Preparation: Boil 2 cup water in a casserole. Add the ginger, and roasted fish add the previously boiled peas, green papaya, and winged beans. Cook until tender. Add the moringa leaves last, and cook 2-3 minutes more. Add a pinch of all purpose seasoning or salt to taste. Serve hot. Serves 4.