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|Settings||Cassava Leaves (Pondu) AFROASE remove||Cow Stomach* Shaki, Tripe, Pansen remove||Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove||Tilapia Black - Bigi Mama 1KG remove||Bobolo AFROASE 600GR remove||*Cow Intestine* - Round About SMALL Ring 1kg remove|
|Name||Cassava Leaves (Pondu) AFROASE remove||Cow Stomach* Shaki, Tripe, Pansen remove||Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove||Tilapia Black - Bigi Mama 1KG remove||Bobolo AFROASE 600GR remove||*Cow Intestine* - Round About SMALL Ring 1kg remove|
|Price||16,99 lei||44,99 lei||14,99 lei||40,99 lei||24,99 lei||36,99 lei|
Out of stock
18 in stock
Out of stock
26 in stock
|Availability||Out of stock||18 in stock||Out of stock||26 in stock|
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|Description||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.|
|Content||Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers, and lakes, and less commonly found living in brackish water|
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