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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.
Quick Comparison
Settings | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Lion Nigerian Thyme remove | Sweet* Potato Leaves - Matembele 500 gr. remove | Utazi Leaves - Cameroon Tasty Foods 300GR remove | Meat Masala Mix SHAN remove | UZIZA GROUNDED MAMA AFRICA 100 GR remove |
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Name | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Lion Nigerian Thyme remove | Sweet* Potato Leaves - Matembele 500 gr. remove | Utazi Leaves - Cameroon Tasty Foods 300GR remove | Meat Masala Mix SHAN remove | UZIZA GROUNDED MAMA AFRICA 100 GR remove |
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SKU | 9614000363006 | 5010285157394 | 1000207 | |||
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Price | 14,99 lei | 12,99 lei | 18,99 lei | 28,99 lei | 8,99 lei | 21,69 lei |
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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. | About the product:
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Content | Dried thyme use it to flavour all dishes you wish to make. | Utazi leaves has a slight bitterness to it and used as herbs and it's slight bitter & sweet tastes enhances African foods. | 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. | Piper Guineense is one of the best spices for African soups that add the perfect flavor to most dishes | ||
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