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Black-eyed beans 500g

19,99 lei

The blackeyed pea or blackeyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpea

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SettingsBlack-eyed beans 500g removeBitekuteku* Amaranth(Efo Shoko leave) 500 gr. removeMolokhia/Ewedu/Krain Krain/Ademe 400 gr. removeCowskin* -Kpomo African Style1 kg. removePalm sauce Ruker 800 gr removeLady B custard 500g remove
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SKU7458510085699614000363006743824642144160340000060017761
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Price19,99 lei17,99 lei14,99 lei49,99 lei36,99 lei26,99 lei
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DescriptionThe black-eyed pea or black-eyed bean is a legume grown around the world for its medium-sized, edible bean. It is a subspecies of the cowpeaAmaranth is a leaf vegetable and grain that has been eaten for centuries all over the world. It is more of a seed than a grain. Compared to other grains amaranth seeds have a much higher content of the minerals calcium, magnesium, iron; and the amino acid Lysine. Nutritionally, Amaranth leaves are more similar to spinach, Swiss chard and beets, but are much superior because they contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves.Ewedu (Cochorus olitorius) is one of those green leafy vegetables rich in minerals, vitamins and antioxidants. It contains loads of iron, calcium, sodium, phosphorus, potassium, proteins, fibers, Vitamins A, C and E, riboflavin, niacin and folate. Ewedu soup is a simple Nigerian dish made with ewedu leaves (also known as jute or molokhia leaves) as the key ingredient. The leaves are typically simmered in boiling water with ingredients such as egusi (ground African melon seeds), ground crayfish, bouillon cubes, kaun (potash), and irú (locust beans). Traditionally, the soup is pounded using a special soup broom called ljabe until a semi-pureed consistency is achieved, although nowadays it is more often prepared with a hand blender or a jug blender as it is more convenient. In Nigeria, this dish is typically made by the Yoruba people, and it is usually accompanied by stew, meat, and African fufu (swallow foods) such as amala, semo, pounded yam, or eba on the side.Cow skin, popularly known as Kpomo, Ponmo or Kanda, is a favourite of many West Africans. A regular sight at parties, it has become a preferred alternative for some. In fact, no “assorted” is complete without Kpomo.Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree. It forms an important ingredient in stews and sauces in African cuisine
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