03 Aug 2017

The Okavango region is blessed with a number of indigenous fruits.

Residents of the region also cherish and preserve their fruits and include them in their daily diet. Amongst them is a citrus fruit named ghao.

Speaking in an interview in Gumare recently, Ms Dineo Saduanga,63, an expert and seller of ghao said the indigenous fruit was a “jerk of all trades” as it could be used to make meals of various sorts or simply eaten raw.

“I started gathering and selling ghao in the late 1990s. It is a family tradition as I saw people around me gathering and selling when I was growing up. The fruit can be used to make healthy meals or be eaten as a snack,” Ms Saduanga said.

However, she noted that the process of attaining the final product was long, and that it required patience and tenacity. First, Ms Saduanga said she travelled by foot to Tubu and Danega to collect Ghao.

Ms Saduanga explained that ghao was a derivative from the stem of a mokolwane tree.

She said the mokolwane tree has many uses and fruits and that ghao was one of its products.

Ms Saduanga explained that she cuts the mokolwane tree in half, then cut-offs the harder-outer part of the tree.

After cutting off the outer part, Ms Saduanga lights up a fire and roasts the soft part until it was finely brown.

“After roasting the mokolwane tree, I remove the burnt-out part with a knife than the ghao is ready to be devoured,” she said.

Ms Saduanga described ghao as bitter-sweet and that it had a crispy-wispy sound when devoured.

Ms Saduanga said she then cuts ghao into thin pieces to sell to her loyal customers.

Her prices range from P1 to P5 depending on size.

She said there was no need to market her product as it was loved by many.

She said she just picks up a suitable place and that in 10 minutes her bowl would be empty.

She also highlighted that ghao had many uses and health benefits. She said it could be used to make morubu or traditional Shiyeyi porridge.

She said ghao could be cut into pieces and cooked with milk. She said when the water boils, one mixes ghao with milk and then add sorghum or mealie meal and leave it to simmer for a few minutes until cooked.

“Ghao is also much tastier when cooked with game meat. The meat swiftly curls and melts in the tongue.

The gravy is delicious. Ghao is also a tasty snack and can be eaten in between meals and acts as a high source of vitamin C,” she said.

Ms Saduanga explained that it was easy to identify a tree which had a tasty and sweet ghao than one which does not.

She said when the tree’s outer part was shiny, it verified that the tree was healthy and had enough water which provided a sweeter ghao.

She said when it had a lighter-glow, it meant it was dry and not tasty.

Ms Saduanga explained that veld fires were part of the reason why they were not making profit.

She urged Okavango residents to preserve trees such as mokolwane so that they may not go extinct as they provided a steady income for many. ENDS