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Molokhia/Ewedu/Krain Krain/Ademe 400 gr.

14,99 lei

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.

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SettingsMolokhia/Ewedu/Krain Krain/Ademe 400 gr. removeZena Tamarind Syrup '750ml remove*Cow Intestine* - Round About SMALL Ring 1kg removeMeat Masala Mix SHAN removeUtazi Leaves - Cameroon Tasty Foods 300GR removeOgbono Grounded - Bigi Mama ' 100g remove
NameMolokhia/Ewedu/Krain Krain/Ademe 400 gr. removeZena Tamarind Syrup '750ml remove*Cow Intestine* - Round About SMALL Ring 1kg removeMeat Masala Mix SHAN removeUtazi Leaves - Cameroon Tasty Foods 300GR removeOgbono Grounded - Bigi Mama ' 100g remove
ImageOgbono Grounded – Bigi Mama
SKU96140003630062512345678434
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Price14,99 lei 45,99 lei41,99 lei 8,99 lei 28,99 lei25,99 lei
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DescriptionEwedu (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.
ContentTamarind is a tropical fruit with rich flavor and tang that is used in savory sauces, sweet crepes, and candies.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.Utazi leaves has a slight bitterness to it and used as herbs and it's slight bitter & sweet tastes enhances African foods.
WeightN/AN/AN/AN/AN/AN/A
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