General description
Is a medium to big self-planted tree of up to 20m heights. Growing in bush and rocky areas. Leaves are small; seeds are born in chained pods. Produces abundant leaves in the dry season. The stem is white in color.

Edible part(s), preparation methods and palatability
Young leaves and tender parts of the plant are eaten boiled like cabbage or the leaves of Moringa oleifera. Leaves and tender parts are usually mixed and eaten with haricot beans or maize. Farmers prepare the leaves like a sort of sauce that is added to other foodstuff. The leaves taste relatively bitter. Children and men harvest leaves predominantly, as the task requires tree climbing. Farmers do not plant it purposely but give care when they find a wildling in their farm or nearby. People consume the leaves only in food shortage periods due to their unpleasant bitter taste.

Agroecology
Grows mostly in the lowlands (0 - 1,000m).

Propagation method(s) 
Propagates by seeds and wildlings

Sample location(s)
(1) Kayissa Kebele, Bako-Gazer (South Omo); (2) Alduba, Hamer-Bena (South Omo); (3) Faricho Kebele, Humbo (North Omo)

Remarks
It is a good forage tree.

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Small ‘Kadhii’ tree in a home compound in Alduba, Hamer-Bena (South Omo)

‘Kadhii seed pod on tree