Drumstick

It is the long, ridged pod of the moringa tree, also called a moringa pod. It is not chicken: the name comes from the pod’s shape.

Wash the pods, trim the ends and cut them into short lengths. The outer skin and inner fibres can be tough, so cook the pieces until tender and scrape the soft pulp and seeds from the shell as you eat.

Simmer cut pieces in a curry or stew for about 15–20 minutes, until the flesh is soft enough to scrape from the pod. Add them early enough to absorb the sauce, but avoid boiling them until they fall apart.

Drumstick pods are a familiar ingredient in South Indian sambar, a lentil and vegetable stew, and in curries. They also work in brothy soups; the cooked pulp is scraped from the fibrous shell.

Keep unwashed pods in a loosely closed bag in the fridge and use them within several days, before they become limp or dry. For longer storage, cut them into lengths and freeze them.

Green beans are a practical substitute for the vegetable pieces, though they lack the distinctive soft pulp inside moringa pods. Add them later in cooking so they stay intact.