GUAJE - How to use this tasty but invasive bean

Episode: 732 Guaje
Species: Leucaena leucocephala
Location: Port Villa, Vanuatu
Thanks to Steven Murray for joining in on my adventures. Find out more about what he's up to on Instagram: Murraystevena2
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[@WeirdExplorer]

If you enjoyed this episode, check out my review on the STINK BEAN: kzbin.info/www/bejne/aYqrfGWXYsmsncUsi=WtBGs6W1ya-XdRRX

[@Maorawrath]

I would like to buy some star nuts from Madagascar, know of any sellers?

[@AdricM]

Love the cat visit. looks like one common name is River Tamarind.

[@takashi0770takashi]

In Malaysia, We call it petai belalang( grasshopper stink bean) we use it in nasi kerabu here in kelantan

[@WeirdExplorer]

Interesting! I've never had nasi kerabu. I'll have to check it out

[@haniffjamaludin181]

U shoul try nasi ulam if you coming back to Malaysia

[@StanErvin-yo9vl]

​@@WeirdExplorer Just curious. Are Mimosa flowers edible? They smell soooo yummy.

[@erikjohnson9223]

Mimosine is a non-protein amino acid. Cooking doesn't destroy amino acids, just denature proteins (and peptides). Ruminants can be inoculated with microbes that can use it, and adapt to eating Mimosid legumes like Leucaenia and guaje that contain the toxin, but we are monogastric, can't really digest/use that amino acid. As with ODAP and lathyrism, small, infrequent amounts probably won't distort enough of our proteins to become dangerous, but it should never be a major component of the diet for humans and other monogastric animals (e.g. pigs, poultry). Not sure how effective hindgut fermenters (horse, cuy, rabbit) are at adjusting to it, but since it is microbial fermentation that detoxifies it, they can probably adjust if introduced to it gradually.(So that the specific microbes can establish and proliferate in their colons as in the rumens of ruminants.)

[@wisecoconut5]

Thank you. That is very interesting. Would useing them for fermented tofu make them safer for humans?

[@liamthompson9342]

Every Mexican video I've watched about says it's notoriously flatulogenic. Is that why.

[@Evenape]

I guess depending on how water-soluble this amino acid is, a wash or a soak should be what it takes?

[@JamesMadisonsSpiritAnimal]

Does soaking help though?

[@ErikratKhandnalie]

Are there any other ways to break down or deactivate mimosine? For instance would a soak in vinegar or lye water help at all?

[@texasalterna]

Bro!! Thank you for this video. My wife is Thai and they eat the young leaves of this plant with oysters. They call it ga tin but have never been able to figure out what the Latin name was. When you eat the young leaf by itself it just tastes like any other leaf. But when you eat it with a raw oyster it becomes sweet, it's really good.

[@WeirdExplorer]

interesting! I heard about the leaves being edible, but didnt know that

[@danielgregorcyk]

In Texas we have these everywhere and I never realized they were edible

[@radiofreeacab]

They look like mesquite?

[@catpoke9557]

Careful. Could be a different species. Do you know it's definitely this? There's a lot of beans that grow here with VERY similar pods. Some of them are edible, some of them are not.

[@Lemonnitenite]

Welll new snack

[@MrRufusjax]

Be careful. We also have something similar looking in Ohio but it is definitely poisonous. (At least that's my understanding, I've never tried to eat it).

[@vickrykayser3129]

To me, they look like mimosas, which we had in Texas growing up. Those have a neurotoxin, though and aren't edible

[@anthonylezama1645]

We grow these in my front yard. They're a staple in much of oaxacan cooking. There are 2 types, the red which are seasonal and the green which give all year round. You can even eat the nubs the guajes branch from called "titis" (teetees). It's got an earthy taste, it's great to make salsa de guaje in a chile. It's a great garnish as well and you usually eat a bunch with your food. I personally can't eat mole w/o having a couple guaje pods on hand.

[@VocalMabiMaple]

I too like to eat tities... Immature jokes, thanks for sharing about the existence of the red variant! I'll have to see if guajes grow local to my area

[@elliephants7047]

funny- I thought 'that's just a mimosa!' so I went and looked it up- I knew they were fodder, but I didn't know that folks ate them too! I also didn't know that acacia was a mimosid! that's super interesting. you always provide such interesting diversions!

[@williamkuhns2387]

The "guaje" seed pods are sold in Mexican food stores in my area in produce section. These are popular as a snack peeling and eating the seeds raw. The state of Oaxaca is named for the "guaje". I was married to a lady from Oaxaca and learned this from her family.

[@farrrfarrrraway]

we called them petai cina in my country. i love them steamed with grated coconut , grind chilli, bay leaves, garlic shallot and some anchovies + a dash of palm sugar, steamed in a banana leaf wrap. eat with hot rice is heaven on earth

[@totallynotdelinquent5933]

Guajes make a wonderful salsa Verde. My ex girlfriends mother gave me some once to make enchiladas Verdes with and it was some of the best salsa Verde I've ever had.

[@sharendonnelly7770]

Looked up guaje, as it looked very similar to mesquite beans (also in the fabaceae family), as did the leaves on the tree that were shown. It's also called wild tamarind. In Texas we use mesquite bean for jelly, but the pods can be ground to obtain a "flour", and has healthy properties and is gluten free. The guaje proves the pea family certainly has a lot of variety. Great video!

[@renorzeta]

Thai people do eat this in Khanom Jeen. it may not widely seen these day cost it a bit pricey when compare to other veggies but any family who made Khanom Jeen themselves often serving it with Khanom Jeen. tho i prefer it a bit younger when it's seed still not developed much.

[@angelicamartacahyaningtyas9083]

This is my favorite bean. I would say it is a mild version of stink bean.

[@angelicamartacahyaningtyas9083]

Also, this bean can increase appetite. I once had the tree in my backyard, and I ate about a dozen pods of raw bean in afternoon. The following night I was craving for dinner and ate double my usual portion, even though I didn't feel real hungry.

[@pasikhawm7419]

True we call it mini Stink bean

[@krisstruble4806]

I think this video more than many others will inspire people to go out and try these. These trees are everywhere.

[@hasbinurrahim3280]

i just had that for lunch earlier today in coconut based dish called "botok", we call them lamtoro in indonesia, didnt know they came from faraway land since i've know them since my childhood. learned something new everytime i watch your vids. very informative 👍

[@tomelko]

Eating invasive always feels good.

[@gorillapermacuture]

In Hawaii they call it Haole Koa. We joked that a friend lost his hair from eating Haole Koa pods and flowers. Green seeds like you had them is best and I think the least toxic. Cooking is probably a good idea. Aloha!

[@banhatlessducks]

You are the best channel out there man I've been a a fan for years I love unusual fruits and have a collection myself, if you are ever in Victoria Australia I'll be more than happy to show ya some of the local edible fruits.

[@WeirdExplorer]

Thanks so much!

[@banhatlessducks]

@@WeirdExplorer would be a pleasure my man have loved seeing the adventure so far it'd be a quite a trip meeting the man who dared to try and eat every fruit in one lifetime and add a few more off the list 😎

[@YochevedDesigns]

I live in Israel, and these trees are EVERYWHERE! People seem to hate them because they drop their pods everywhere, and seeds come up in all kinds of random areas. It's good to know that you can eat them. I'll be doing some foraging!

[@OzzieOgawa]

It's called selong in java. Usually used in sayur asem, so refreshing in hot days.

[@UmbilicalNightmare]

In Mexico it is very delicious when you use it in a beef broth 🤤

[@crow_feather]

Fun episode! This makes me want to see if I can track them down at a Mexican market and make something from them myself! Also...your kitty is adorable! It's so sweet how much you clearly love him (her?)! 😻💖🐾

[@TheWeirdestOfBugs]

Her. Her name is Vostok.

[@censusgary]

There is a season when fresh guaje beans are available. You won’t find them year-round. “So when’s the season?” you ask. I’m sorry, I don’t remember that.

[@lucymiau5700]

Cat representation improves every video.

[@robsonwilianwinchester9726]

❤ yes Yes 👍

[@vinaduro]

Came here to say this. 😊

[@markperkins9445]

It is known.

[@jjerg]

Cat representation improves all aspects of life. 😼

[@Jeff_Lichtman]

Interesting. Thanks! I've seen guaje for sale at Berkeley Bowl (a fancy supermarket in Berkeley, CA), but I've never known how to use it. I once asked an employee there, and he said it was medicinal.

[@WeirdExplorer]

Berkeley Bowl is a great market

[@Doctorcanniball]

when is the cookbook? 👀 Prob in a few years you'll have accumulated enough exotic fruit recipes for that. 😁

[@man-xy1cs]

I always thought these were poisonous. Grows everywhere in the Philippines.

[@user-rm9zx7ln9i]

It's very similar looking to many of its relatives, some of which are poisonous, though many are eaten after specific preparation. So, important to make sure it's guaje and not an acacia or a locust. Also important to detoxify them, some of these species could kill you if you made a meal out of them raw.

[@kannagiorihimem6683]

yeah, we call it ipil-ipil, and the leaves are used for livestock feeds while the branches are for kindling. had no idea young pods were edible, will try that to see if it works.

[@objective_psychology]

They look a lot like pumpkin seeds. I bet you could use these as a substitute for them

[@Ethanol_24]

What a cool flower !!!

[@scalantos]

I remember seeing a tree with bean pods that looked similar to stinkbean growing in front of a supermarket in my town, and I think this is what it was! I'll have to stop by and pick some pods when spring/summer rolls around and give it a shot.

[@jasondiaz4260]

My mother-in-law makes a delicious stew called Huaximole with guajes and beef short ribs.

[@timothygreer188]

Avocado is not traditionally used to make Guaxmole (Huaxmole or Mole de Guaje) it's a sauce to pour over a dish. Salsa de Guajes is my favorite dip to make. I have a rotisserie basket for my air fryer and slow roast them for use as a dry seasoning.

[@00muinamir]

Never knew those were edible! They're everywhere in Hawaii.

[@josephsheranda]

Those are all over south Georgia. They grew wild in the woods behind my elementary school. Some kids would pick them at recess and eat the seeds if they could get away with it without the teacher noticing.

[@rlt9492]

We grow Guaje here in Austin, Texas, it’s at the edge of its cold hardiness here but nonetheless has become locally naturalized, although it is native not far away in Monterrey.

[@Hannah_The_Heretic]

A unprompted cat lap sit? Yeah thats an easy like from me

[@JohnLeePettimoreIII]

this sounds entertaining. i am going to have to try tracking these down. thanks for bringing this to my attention.

[@wackwabbit3831]

It's a regular addition to some of our Japanese cooking, been eating those since I was a kid..in fact I just ate those, it has unique taste you can eat them raw, I usually eat those raw with sambal (crushed chili mixed with garlic and salt)

[@ElCachorro97]

What I know personally at this plant is great food for ruminants like goats and cows in the Philippines. I only recently learn that it can be eaten, when I was in Israel for agricultural training there the thais farm worker eat this bean raw with young leaf or shoots of guaje, core of banana trunk, green banana and dip it on chilli powder with msg, ground toasted rice and other spices.

[@JohnDoe-km9zd]

You should review huitlacoche! It’s a fungus that grows on corn and it is delicious in quesadillas 😊

[@1.4142]

Yup. Would love to see local fungi and vegetables on this channel, not just fruits

[@radiofreeacab]

Fungus tastes like dirt, stop lying

[@sdfkjgh]

@@1.4142: Fungi wouldn't even be all that hard to justify reviewing, as the edible parts are called "fruiting bodies".

[@SY-ok2dq]

​@@sdfkjgh Fruiting bodies! Haha good one! But technically fungi are neither animal nor plant. They're in a category of their own, and really quite strange they are too. Since they're not animal, vegans can eat them.

[@brandon9172]

pretty sure i saw them in the past say that they don't like mushrooms

[@justalittleblackraincloud]

I love that we have the same fabulously cheap and wonderful porcelain bowls 😊 This one was great! We had those everywhere in Texas growing up. Looks so interesting. ❤ Nicole

[@amanthatthinks]

How did you comment 3 days ago on a 25 minutes old video?

[@wpc456cpw]

@@amanthatthinkspatreon

[@loyi-kyong]

Glad I discovered your channel. So interesting.

[@annisrodoria4951]

My mom has a bunch of these in our yard we will eat them so much

[@annafirth6738]

I used to have these in my garden growing up. Those trees grow so fast, but they are nice trees.

[@craigwalterscheid3732]

There are so many different “bean pod” trees here in Guadalajara including the Guaje. I took some samples to a Vivero (nursery) where they said only the Guaje was edible. They seemed to think there was two types of Guaje: a much longer one that was not edible & has a slightly different name.

[@bobhensem3425]

fun facts,the wood of this tree good for art making,it has a beautiful nwtural yellow color on it,in malaysia we use the wood for making spintops

[@luzellepampola5862]

We call it Ipil-ipil. We were told it is edible but we dont really know how to prepare. It's wood is good for making huts and for charcoal.

[@melindawolfUS]

I'm a gardener in US zone 8a and love to hear about edible invasive things so they are hard to kill in the droughts and natural disasters my area faces. The heat has killed some things that were supposed to be unkillable like yellow nut-sedge and horseradish. And even the chayote squash, asparagus bean, and balloon vine have failed to establish and grow in my container garden. The wild stuff here doesn't taste very good to me, I took a class where we found and tasted wild herbs, mesquite tree seeds, pine needle tea, acorns and a few water-plants... but is was all pretty astringent tasting or very tough to chew. In an emergency, I think I'd be looking for insects and quail to eat instead of tough dessert plants. The one exception being maybe nopales... which can give one the runs if you eat too much. I've managed to grow things like stinging nettles, a mullberry tree that isn't doing as well now that it's hit the salty ground water in my area (ancient pink salt deposits in Utah are the biggest in the country), sweet potato and a strain of wild asparagus I gathered locally. I grow heirloom small striped melons from Saudi Arabia and Carrots from Japan that are extra heat-tolerant. Can you do a video for gardeners pointing out some of the varieties that would be hard to kill and produce lots of edible food for humans/animals for each climate type? The dessert heat where I live is just a hard place to get things going and I could use some more 'invasive' types. And I know in the humid South they have big problems with insects and fungus on a lot of the 'typical' garden crops that we're used to from Europe. It would be great if we could grow more new-world foods here that we aren't as familiar with, I understand many of them are nutritious but they're hard to find fresh anywhere for me to try to see if they're worth growing. And where I live, it can take years to get fruit so I don't want to invest the time/space/energy to something that's going to taste bitter or too acidic. I didn't like amaranth greens too much, but it might be the heat that turned them kinda bitter and almost soapy tasting to me. My corn was very stunted and small no matter what kind I grew, but that could be because they just don't like being in big containers and really needed more insulation by being in the soil (I don't have that luxury where I live - I've used big, deep above ground pots, the biggest I could build 2 feet tall and 3 feet wide with Olas for constant evaporative cooling, Hugelculture to provide a sponge for water at the bottoms and painting the sides white to reduce heat plus wood shavings as mulch). I still have to water twice a day to keep things from curling up and dying. Thanks for being the taste-tester and chef for English speakers who are curious about the world's edible plants! I have certainly used your videos in the past to learn about these less popular and sometimes forgotten indigenous foods

[@Sonnenblume997]

We have them nearly everywhere in Malaysia, we often call it serai petai, basically grass stinkbean. I use to eat it raw it's kinda bland but i heard people use the leaves for a bunch of stuff

[@frankmacleod2565]

Thought I had seen these around southern California. will have to start harvesting them next time I'm down there

[@Armz69]

I love the taste, it reminds me of stink bean but milder. My mum said, the young shoots taste just like the beans too.

[@Pazuzu-2048]

Those are good. The leaf sprouts are also good.

[@innovativeatavist159]

I want to see him get in regular contact with Green Dean so very badly. The possibilities are functionally endless.

[@UrzuaTroskenia0369]

Thanks for info on the toxin, my family doesn't make it often(liked your deconstructed guaje mole` with aguacate), but I've never seen parents soaking it, but definitely boiling the mole` sauce, here I thought there was more flavor in semi cooked sauce...also boggles the mind on whom thought it was a good idea to introduce it in other places if it's invasive, but curry-mole` does sounds tasty.

[@jonathanlee97]

These grow everywhere in malaysia. We call them grasshopper stinkbean

[@JTMusicbox]

Sounds right tasty for something you find foraging!

[@Powerviolenc3]

Im addicted to juages

[@maxhyper2863]

In Thailand, GUAJE seeds are eaten with a spicy papaya salad and eat new leaves with chili paste.

[@Eleora1997Msia]

see this plant at Malaysia as well... even my local garden had plenty of this tree, is everywhere. i once met Malay & Indonesian ladies having gathering chatting about cooking recipes with this "Petai" , so i give my self a try, it is related but too tiny to be high 😂😂😂 i prefer the stink bean. This tree usually planted by crow, and a lot of crow will lived in this tree, so this proof that this plant is a stable tree to lived with intelligent bird. I found crow eating it too. Also the most messy tree ever seen with this crow in it. Is like a cheap low raised apartment type of feeling but in bird version, lolx, easy to spotted in city and loud annoying tree during evening.

[@leahcimwerdna5209]

I picked one up a few years ago, my friend's mom said she used to eat the seeds when she was little in Mexico.

[@robertmoreau8663]

Beans are always good

[@erikjohnson9223]

Especially Abrus. Good at killing people. Nothing is "always."

[@DrDog1212]

I wish we had tried this roasted in Thailand! My breath reeked of funky garlic astringency the rest of the next 3 days.

[@alessandromariani3015]

Should we call those pop-beans? xD pop-corn ... pop ..

[@banhatlessducks]

Steve has bird of prey sight i swear hahahaha

[@mumtrz]

We also use it in a soup here in Indonesia, but what's interesting is we don't even bother getting the beans out of the pod 🤣🤣 (we still cut it into bite sized strips though) so there's just strips of those things floating in your soup, weird!

[@RAREDRAGONFRUIT]

Awesome video, we have a plant, I’ll toast some seeds and try it!

[@tanyawales5445]

I did some research. Leucaena retusa is the hardiest species of Leucaena being hardy to USDA Zone 7. It is a small tree at 20 ft tall and 15 ft wide. The pods and leaves are edible. It can be grown from seed. I am going to plant a row of this tree along one of my property lines. My lot has a mixture of clay and sandstone chunks with little in organics so a legume that can fix its own nitrogen is exactly what my soil needs. I also am interested in growing my own food. The USA has native food trees but unfortunately a lot of them suitable for my climate are thorny and/or labor intensive.

[@katiekawaii]

Omg, I can't get these trees to stop growing in my yard! It's the only tree I've ever tried to remove, but it just keeps coming back *and multiplying.* It somehow spread from the back yard all the way to the front yard, just magically jumping over my house. But hey, maybe I can start eating it and stop hating it so much now.

[@Powerviolenc3]

Theyre super addicting dont try em 😂

[@Andrea-rw9tf]

It reminds me of mimosa trees.

[@agenthemlock]

UGH!!! Born and raised in Hawaii and here those things are called “haole koa!” They are such a pest, growing all over the place, including my yard. I can tell you nobody I know here eats it.

[@erikjohnson9223]

Make them into charcoal. Harvesting invasives is one way to reduce their dominance.

[@agenthemlock]

@@erikjohnson9223 Thank you for your comment and suggestion! I was trying to look into ways to make them into paper. The trouble with this species is that you HAVE to pull them out when they’re still very tiny. Otherwise they are almost IMPOSSIBLE to get out due to the root system. I have a row of them that we had to chainsaw them to make the stumps as low as we could, then drill holes and pour salt into them to kill them slowly. They sprout and grow again very fast, and don’t need much to survive. The term “invasive” doesn’t even begin to describe the impressive, horrible survivability of this plant.

[@agenthemlock]

…In other words, we’d soon have more charcoal than we’d know what to do with! LOL!

[@atomicskull6405]

If only there was a solution to this delicious problem.

[@liamthompson9342]

My mind is blown you can eat this. I paid cash money to have it removed and I'm constantly pricking out seedlings. The pods have just gone brown here but next time they're green, it's gonna get et. Shouldn't be long because it seems to never stop seeding.

[@Verlisify]

Guajemole made me laugh dammit

[@purdoy25]

Whaaaaaaat. These grow everwhere in the Philippines but I never knew it was being cultivated as food in some places. O_O I should try plucking some when I see one. lol.

[@monroeglam]

Wow I grew up with bunches of these always on the table in a cup of water and we ate them daily. I never knew they contained toxins. They are distinct but we would add them to our tortillas when eating. Like i.e. a tortilla with some beans and carne then we would add the seeds like a topping or just munch on them like appetizers, almost like edamame 🫛

[@pasikhawm7419]

The whole bean is edible while it's tender... The way you have it(seeds) are also tasty. It's a seasonal delicacy in my cuisine

[@WeirdExplorer]

I've heard, but couldn't find unripe pods. How do you use the bean pod when its tender?

[@pasikhawm7419]

@@WeirdExplorer Blanch it and use on salad or here in my locality we make a spicy side dish with fermented fish

[@arsenlinn7011]

Probably should have SEEN that coming... Should Have SEEN that.

[@sawyerstudio]

I want popped guaje so much now. I will be on the lookout for these. 💛

[@masamunesword]

The slight funk bean as opposed to the stink bean.

[@geriannroth449]

Never know you can eat it we call it River Tamarind or Miamossie. We feet it to rabbits cows sheep and also pigs they say it makes the pork lean not very fatty

[@StanErvin-yo9vl]

@9:20 was seriously just thinking that almost anything works for stir fry! Some hen of the woods would have been great in that. And chili flakes.

[@naninani1549]

Where I live mostly it used as animal food especially for goats

[@benjaminnguyen1328]

Cat very cute in the box

[@CarlosAlejandro.-ke6gr]

Aint that a type of acacia tree? I have seen these pods a lot in Montevideo Uruguay but everyone ignores them there.

[@lolcatz88]

Leucaena leucocephala is a small fast-growing mimosoid tree native to southern Mexico and northern Central America and is now naturalized throughout the tropics including parts of Asia. Common names include jumbay, pearl wattle, white leadtree, river tamarind, ipil-ipil, tan-tan, and white popinac. Wikipedia

[@erikjohnson9223]

I think it is Albizzia lebeck. Same subfamily as Acacia/Vachelia, but different genus. Same genus as Persian Silk Tree / "Mimosa" (A. julibrisson) which is invasive in the Southeast USA. It could be a very tall Leucania species though.

[@liamthompson9342]

I thought it was an acacia when I first encountered them too. Looks very similar.

[@gatomaru]

hey i've been watching you for many years, love all the episodes. i have a weird request... could you do another stop motion video at some point? i still remember that one, it was great!

[@WeirdExplorer]

I'd like to! Might need to pull out the playdough for episode 800..

[@durbeshpatel3047]

These are in my backyard growing wild

[@3_eyed_magician]

Are those the ones that curl up & rattle when they're mature? If so, ive heard that they can be used as a chocolate substitute

[@michelestellar7725]

Looks a lot like Locust out here, a thorny TREE that spreads through roots and produces much fuller pods that make great forage. I believe the Locust is related to legumes. The thorns on our trees can be so big the thirns have thorns. Forage is both leaves and pods, my goats will score the trunks with their horns and lick the sap in spring. I noticed one tree with a deep gouge that is about halfway through the tree.

[@erikjohnson9223]

I think you have honeylocust, Gleditsia triacanthos,, if you are in North America. It is a non-nodulating legume, though some people believe it can still fix nitrogen, since it will grow on poor soil.

[@michelestellar7725]

@@erikjohnson9223 thanks, I understand it was planted by settlers to provide both forage and barrier and they even used the thorns in place of nails. The longest one I ever found was 8" long and had three thorns growing out of it. Used to have a picture of it before Google tortured me because I did not provide a cell phone number the froze that account I don't even know if it still exists. I am NOT a fan of Google. It is really wicked stuff, the saplings will tear up anything trying to pass thru a thicket.

[@pheebs887]

Oh those look like mimosa beans

[@Melissa0774]

Do you think maybe it would work if you put it in an air popcorn popper?

[@bobhensem3425]

in malaysia we called this petai belalang

[@Robb403]

I wonder how those compare to locust tree seeds? The pods and the leaves look very similar except the tree gets very big. I haven't noticed that plant around here, but locust trees are a real nuisance.

[@Grimm-Gaming]

Same. I have a locust tree trying to rip my foundation of my house apart right now in nj. There everywhere

[@erikjohnson9223]

Honeylocust pulo is edible but mostly used for forage. Robinia (black locust and some shrubbier western species like bristly locust) only has edible blooms so far as I know. Great fritters. The wood is also handsome and rot resistant.

[@juliamuth8288]

I was wondering this too.

[@fegolem]

General appearance similar to Mimosa tree leaves and pods. Mimosine... Hmmm.

[@fegolem]

they are both Mimosoid clade but are different genus.

[@eduardcamacho5554]

In Asturias, a northern province of Spain, guaje means kid, i dont know if its related

[@DeathMetalDerf]

I'll never get tired of your videos or your cats!!!

[@angelsoulvegan]

Thank you. I saw these recently and am curious about them. I am a vegan for love.

[@WeirdExplorer]

You're so welcome!

[@nikolausluhrs]

I wonder if you could make a tofu out of them

[@abranmejia3195]

my grandma would toast them and mix it with salt and chile powder

[@zot2698]

there are soo many plants that looks like these. Im assuming they are all mimosas. Are all of them edible?

[@Nanamowa]

I wonder how good this would be for making tofu.

[@nrjoshinge]

Yo, I never knew you could eat this!

[@bentoomey15]

Bowie's arrest photo on a shirt