Susumba (aka gully beans) grows not only in backyard gardens in Jamaica but also in the wild, including gully banks. In some countries, it is called fausse aubergine, soda apple, sundakkai, Thai eggplant, and turkey berry in West Africa. Its scientific name is Solanum torvum.
Susumba berries have smooth green skin and are not eaten raw, as they can be toxic. To mask their naturally bitter taste, many prefer to cook them with saltfish, onions, tomatoes, and country pepper. Me? This might sound very strange, but when I’m reheating rice and peas, I pop susumbas into the mix and drizzle in some water and coconut oil. When hot, cayenne and dried herbs join the happy family, off with the stove, and the residual heat does the finishing touches.
Maybe I got this rice and peas idea from the way my mother prepared susumba for us as children: usually in a one-pot meal of seasoned rice with ackee, saltfish, and pumpkin. We ate gully beans regularly and still enjoy them to this day. Mama always said, “Anything that’s bitter is good for you! Eat up!”
Well, how good are gully beans?
BENEFITS OF SUSUMBA
According to jamaicans.com, some physicians are recommending that people add gully beans to their diet, as, based on studies and research, they are good for:
- Cancer – The berries inhibit growth of and may help protect against lung cancer.
- Cardiovascular disease – Susumba has powerful antioxidants and other substances that may provide protection against stroke and cardiovascular disease.
- Diabetes – When used in cooking, it helps lower glucose levels. The leaves are also dried and converted to powder to use in the treatment of this disease.
- Kidney disease – Susumba can help kidneys work efficiently, thereby aiding in the treatment and prevention of kidney disease.
- Anaemia – Gully berries are a rich source of iron that’s essential in preventing anemia and for producing red blood cells.
- Cold and flu – A hot soup made with the berries will help people recover quicker from colds and flu.
- Bronchitis and lung inflammation – The berries are effective in reducing phlegm and mucus production in respiratory conditions.
- Parasites – Intestinal worms, including tapeworms, can affect anyone. Susumba helps prevent the parasites that can attack the digestive and nervous systems.
- Stomach upsets – From diarrhoea to indigestion, susumba neutralizes stomach acid that causes ulcers and stomach problems.
- Gout – The berries help reduce the symptoms of gout by flushing uric acid from the body.
The natural anti-inflammatory properties of the berries act like a steroid to relieve pain.
CAUTION
Although very rare, there have been cases of persons falling quite ill from eating susumba that was sent overseas by family members. (CHEST journal, Vol. 142, Issue 4, 2012 October). The berries arrived frozen and raw and were consumed after being cooked with saltfish. The two patients reported dizziness, facial weakness, inability to open eyes, blurring of vision, hoarseness, slowing of speech, nausea, vomiting, and abdominal cramps. Thankfully, there were no deaths.
So, seldom as these adverse reactions have been, there’s that caution to be noted.
RECIPE
SUSUMBA AND SALTFISH
INGREDIENTS
- ½ lb. saltfish (salted cod)
- 2 cups susumba (Gully beans)
- 1 small onion
- 1 teaspoon black pepper
- 1 sprig thyme
- 1 crushed garlic or 2 teaspoons garlic powder
- 3 slices hot scotch bonnet pepper
- 1 small red sweet pepper(for color)
- cooking oil
- 1 cup coconut milk (optional)
METHOD
- Soak saltfish in water to remove some of the salt or boil in water for 5-7 minutes.
- Wash the susumba (Gully bean)
- Cover and boil until moderately soft.
- Drain, cover, and put aside.
- Pick up (flake) the saltfish and remove all bones.
- Sauté thinly sliced onions and sweet pepper rings.
- Remove half of the fried onions and peppers
- Add saltfish, the susumba (Gully bean), and coconut milk
- Turn the fire/stove up slightly and let simmer
- Add black pepper and stir
- Pour into a serving plate and garnish with remaining onions and pepper slices
- Serve with boiled green banana, boiled dumpling, yellow yam, and/or fried dumplings (Johnny Cake)