Cooking with Mesquite – also known as kiawe

Check out this beautiful new cookbook from Desert Harvesters in southern Arizona….Eat Mesquite! Known as kiawe in Hawaii, the Prosopis genus provides delicious food for those in the know. This cookbook was inspired by the long lines of enthusiastic eaters at the Desert Harvesters’ annual Mesquite Milling Fiesta and Pancake Breakfast in Tucson, Arizona, who beg every year for the famous pancake recipe. Here it finally is, in print, along with nearly 50 other delicious recipes in celebration of mesquite flour, an abundant and easy-to-harvest native food of the Sonoran Desert and beyond. Also, learn from experts about the culinary and medicinal uses of Prosopis in arid lands, secrets for cooking with mesquite flour, and how you too can harvest, store, mill and enjoy mesquite pods with tasty, fun and nutritious results.

If you live in an arid environment you may wish to know about one of the Desert Harvesters’ Founders…Brad Lancaster. Brad is the author of Rainwater Harvesting for Drylands and Beyond: Volumes 1 and 2
You can watch a video I did on Brad a few years ago by clicking here.