Researchers at the University of the Free State (UFS) are pushing for spekboom (Portulacaria afra) to become a staple vegetable in South African diets. Recent peer-reviewed studies from 2026 reveal spekboom leaves are not only edible after cooking but nutritionally comparable or superior to common leafy greens.
A February 2026 study published by Springer Nature found that cooked spekboom retains important nutrients such as vitamin C (ascorbic acid) and has a moisture content similar to traditional leafy vegetables. Another study in the International Journal of Food Science and Technology showed that steaming spekboom increases its fibre and protein content, enhancing its functional value for food product development.
Spekboom is well-known in South Africa for its drought tolerance and ecological benefits, widely used in restoration projects. Alba du Toit from UFS highlighted its significance, saying, “It has a lot of potential value in climate-change mitigation and ecological restoration.” Researchers believe expanding its role into the food system could support small-scale farmers, informal traders, and community-based processors through new value chains.
Consumer research reported alongside these studies shows strong willingness among South Africans to try or buy spekboom if its availability improves and more information is provided about its benefits and uses.
Phys.org summarised the plant as “nutritious, water-wise, edible, and underused in South African diets.” The research team stresses that spekboom should move beyond being an emergency or novelty food. As co-authors Ayanda B. Zulu and colleagues wrote, “Spekboom should not be just an emergency food to forage or a novelty salad garnish.”
Despite promising nutritional data and interest from consumers, spekboom cultivation as a staple vegetable has not yet seen large-scale adoption or formal commercial rollout. Researchers caution that current findings support exploratory efforts rather than confirmed industry transformation.
Spekboom’s potential lies in contributing to climate-resilient food systems amid increasing droughts and water scarcity in South Africa. Its low-input cultivation and nutritional properties make it a candidate for sustainable agriculture development in vulnerable communities.
The follow-up to these findings will be crucial to monitor: how farming, processing, market access, and consumer acceptance evolve will determine spekboom’s long-term role in South Africa’s food landscape.