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Ngai Ngai* Cameroon (Roselle leaves) 500 gr.
18,99 lei
Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish.
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| Settings | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove | Cowskin - Meaty/Mask Purple Label remove | Catfish Fillets - Bigi Mama ' 100g remove | Stockfish Cod Fillet Skinless - Bigi Mama 100GR remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Bitekuteku* - Cameroon Bigi Mama remove |
|---|---|---|---|---|---|---|
| Name | Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove | Cowskin - Meaty/Mask Purple Label remove | Catfish Fillets - Bigi Mama ' 100g remove | Stockfish Cod Fillet Skinless - Bigi Mama 100GR remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Bitekuteku* - Cameroon Bigi Mama remove |
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| SKU | 9614000363006 | |||||
| Rating | ||||||
| Price | 18,99 lei | 50,99 lei | 47,99 lei | 39,99 lei | 14,99 lei | 15,39 lei |
| Stock | Out of stock | 1 in stock | Out of stock | |||
| Availability | Out of stock | 1 in stock | Out of stock | |||
| Add to cart | ||||||
| Description | Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish. | 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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