Papaw

Bitter preparations are traditionally drunk during fevers. Malaria still needs a test and proper medicine — use these only alongside real treatment.

Eases digestion — bitter and aromatic compounds encourage appetite, movement and comfort after heavy meals.

Pour hot water over a handful of fresh or dried leaves or flowers, cover for 5–10 minutes, then strain. Used for gentle, aromatic parts.

Simmer tougher parts — bark, roots, seeds or stems — in water for 15–30 minutes, then strain. This draws out compounds that a quick tea cannot.

Crush washed fresh leaves (or warm them briefly) and hold them against the skin with a clean cloth. Traditionally used on bruises, boils and slow-healing cuts.

Blend or pound the fresh part and squeeze out the liquid through a clean cloth. Best used the same day; refrigerate briefly if needed.

Dry the part in shade until brittle, grind it, then store in an airtight jar away from light. Stirred into food, pap or water by the spoonful.

Add leaves to a bowl of just-boiled water, lean over it with a towel over the head and breathe gently. Traditionally used for blocked noses and coughs.

Steep dried material in a carrier oil (coconut, shea, olive) for days in gentle warmth, then strain. Applied to dry or irritated skin.

Wash leaves in salted water, shred or pound them, then add near the end of cooking so colour and nutrients survive. Pairs with palm oil, pepper, locust bean and smoked fish or meat.

Eaten ripe out of hand, blended into juice or smoothies, dried as a snack, or cooked down into jam and sauces. Chill before serving for the best flavour.

Steeped fresh or dried as a daily tea, often with ginger, lime, honey or lemon grass.