Quick Comparison
| Settings | Mama Africa Nutmeg Powder 60g remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Ogbono Grounded - Bigi Mama ' 100g remove | EGUSI GROUNDED- BIGI MAMA 400G remove | Fola Foods Suya (Barbeque) Spices remove | Meat Masala Mix SHAN remove |
|---|---|---|---|---|---|---|
| Name | Mama Africa Nutmeg Powder 60g remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Ogbono Grounded - Bigi Mama ' 100g remove | EGUSI GROUNDED- BIGI MAMA 400G remove | Fola Foods Suya (Barbeque) Spices remove | Meat Masala Mix SHAN remove |
| Image |  |  |  |  |  |  |
| SKU | 9614000363006 | 2512345678434 | 871842102677 | |||
| Rating | ||||||
| Price | 20,99 lei | 14,99 lei | 25,99 lei | 84,99 lei | 22,99 lei | 8,99 lei |
| Stock | Out of stock | 26 in stock | ||||
| Availability | Out of stock | 26 in stock | ||||
| Add to cart | ||||||
| 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 | Grill and spice with this great suya barbeque spice from fola foods and enjoy the greatness in taste | Meat masala can either be rubbed onto pieces of meat as a dry powder mix, or combined with oil to make a paste that more easily coats the meat. Once coated, the meat should be left to marinate for at least 20 minutes, but preferably up to 2 hours, before cooking. | ||||
| Weight | N/A | N/A | N/A | N/A | N/A | N/A |
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A |
| Additional information |
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