African nightshade (solanum nigrum) mostly know as Managu the name that stems from the Agikuyu community in Kenya and other local names include, mnavu (by the Swahili?) Namasaka (by the Abaluhya), osuga( by the luo), isoiyot (by the kipsigs) etc. There two types of managu consumed in Kenya, these are solanum scabrum and solanum vilosum, the most common consumed is solanum scabrum.
Here are a few steps for processing and storage :
Step 1: Hand pick and collect mature
fruits that have turned purple/black in
color and place them in the shade for
about 24 hours.
Step 2: Put the fruits in a mortar and
lightly crush them using a pestle.
Step 3: Place the crushed fruit and seeds in an open plastic
container. Fill the container with water and stir to allow the pieces
of fruit flesh and gel to float.
Step 4: Gently remove the floating fruit flesh skin and tilt the
container to allow more floating seed to pour out. Quality seeds
will remain at the bottom. Repeat the washing several times with
fresh water until all the flesh and gel are completely removed.
Step 5: Place the washed seeds in a bag/wrap in a cotton cloth
and hang in the shade for about 24 hours to remove excess
water.
Step 6: Place the partially dried seeds on a flat plastic surface
like a tarpaulin which is raised off the ground under little heat
(not in direct sunlight). Loosen any clump of seeds and stir 2 to 3
times per day so that seeds dry uniformly.
Step 7: Store clean seed in a cool, well ventilated and dry place.
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