susumber

Perhaps related to Ewe súsruba and/or sū́sùmɛ, sū́sumɛ (an aromatic soup-plant, sometimes identified as Solanum torvum or another Solanum) or Twi Akan nsúsŭaa (a kind of pot-herb; related to ǹsú (“water”)?) + mma, mbá (“offspring, young (plants, etc)”).[1][2]

susumber (countable and uncountable, plural susumbers)

1. (usually uncountable) Solanum torvum, a bushy, spiny perennial plant: the wild eggplant.
   • 1868, Edinburgh Medical Journal, page 400:

     The reaction of all these was alkaline from ammonia. The stomach contained a good many susumber berries, which were readily recognised by their seeds accompanying them. The mucous coat of the stomach was in its natural condition.

   • 1881, George Bacon Wood, Franklin Bache, The Dispensatory of the United States of America, page 383:

     [...], several cases are recorded by Dr. Manners, of Jamaica, W.I., of poisoning by the susumber berries, of which one proved fatal, and several others recovered, probably in consequence of the early evacuation of the stomach ...

   • 2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of West Indies Press:

     A small thorny bush, susumber grows in Jamaica both wild and in cultivation. It is also known as "gully bean" because of its typical sites of growth. It bears in abundance a bitter berry about one centimetre in diameter ...

   • 2013, T. K. Lim, Edible Medicinal And Non-Medicinal Plants: Volume 6, Fruits, Springer Science & Business Media, →ISBN, page 438:

     Five family members in New York City suffered gastrointestinal distress, dizziness, slurred speech, cranial nerve deficits, and ataxia the next morning after consumption of an evening meal containing susumber berries.

2. (countable) The edible, though sometimes poisonous, fruit (berry / bean) of this plant.
   • 1957, The Farmer's Food Manual: A Recipe Book for the West Indies, page 222:

     Salt Fish and Susumbers
     Soak and boil the salt fish. While boiling add some young susumber berries to the fish and boil till tender. Flake and pepper the fish. Mix in seasoning and the susumbers. Serve with melted butter poured over.

   • 1974, Alex D. Hawkes, Wild Flowers of Jamaica, HarperCollins, page 12:

     These Susumbers are frequently offered for sale in the public markets, at various times of the year.

   • 2008, B. W. Higman, Jamaican Food: History, Biology, Culture, University of West Indies Press, page 328:
   • 1974, Pan Am's world guide: the encyclopedia of travel, →ISBN, page 927:

     There are all sorts of exotic fruits and vegetables — tamarinds, rose apples, soursops, ortaniques, jackfruit, callaloo, yampies, tannias, susumbers. Try Bombay mango in coconut cream for dessert.
     ... curried saltfish, saltfish and susumbers (described in chapter 5), shredded saltfish (fried in lard with scallion, tomatoes and pepper) and saltfish patties ...

   • 2012, Enid Clarke Watson, Enid's Homestyle Authentic Jamaican Cuisine, →ISBN, page 91:

     Susumber (Gully Beans)
     - 2 cups susumbers
     - 3 cups water
     […]

• susumba, sosumba

• see wild eggplant

• subsumer