Researchers at the University of the Free State (UFS) have highlighted spekboom (Portulacaria afra) as a promising candidate to become a staple vegetable in South Africa due to its nutritional benefits and climate resilience. According to a report published by Daily Maverick on 25 September 2026, UFS researchers emphasised the plant’s potential to strengthen food sustainability amid changing climate conditions.
Spekboom is a drought-tolerant indigenous succulent shrub widely known for its environmental value, including carbon sequestration and ecological restoration. Alba du Toit of UFS told the Daily Maverick, “[Spekboom] has a lot of potential value in climate-change mitigation and ecological restoration.” This research extends that potential to nutritional benefits and food security.
A peer-reviewed study published in Discover Food in February 2026 confirmed that spekboom leaves are edible once cooked, serving as a substitute for other green leafy vegetables. The study found that cooking spekboom leaves increased their ascorbic acid (vitamin C) content by between 18.23% and 32.02%. The authors stated, “P. afra leaves can be consumed after cooking, stored and used similarly to other fresh green leafy vegetables.” This points to practical ways to include spekboom in daily diets.
Further research in the International Journal of Food Science & Technology, published in February 2026, showed that steaming spekboom leaves enhanced their nutritional profile by increasing fibre content by 14.07% and protein by 12.06%. The study authors noted, “The results indicated that steaming significantly improved the nutritional profile, increasing fibre content by 14.07% and protein by 12.06%.” This could encourage cooking approaches that maximise health benefits.
A separate review published in Agronomy described spekboom as an underutilised indigenous food source with the potential to improve food sustainability in South Africa. The review framed the plant as a valuable addition to local diets that could support resilient agricultural practices, particularly in water-scarce regions.
Despite these benefits, spekboom is not yet a mainstream vegetable in South African diets. The Daily Maverick report referenced a UFS consumer survey indicating interest in adopting spekboom as a regular vegetable, though the exact figures need further academic confirmation. While the research is promising, formalising spekboom as a national staple would require policy support and market development.
This evolving research highlights spekboom’s multitiered value: environmental, nutritional, and food security. Its drought resistance and enhanced vitamin, fibre, and protein content when cooked or steamed position it as a practical crop for farmers and consumers in hot, dry regions such as parts of the Cape Flats and the Western Cape.
The next steps will involve expanding research on commercial viability, taste acceptance, supply chains, and cultivation practices suitable for small-scale farmers. The University of the Free State plans to continue this work as part of South Africa’s effort to diversify staple foods in the face of climate change.
The story will be updated as new developments and research findings emerge.