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Sweet* Potato Leaves – Matembele 500 gr.
About the product:
- When it comes to Congolese cuisine, “Potato Leaf Stew” / “Matembela” is among those favorite stews
- Sweet potato crops are common throughout tropical Africa, and sweet potato leaves are widely consumed in Congo, Giunea, Sierra Leone, Liberia, Uganda.
- Potato greens are the leaves of the sweet potato plant. They are highly nutritious, rich in antioxidants, proteins, and vitamin B. This green vegetable also contain some valuable minerals, including iron, calcium, and zinc.
- Sweet potatoes are widely known and loved. But most people are not aware that the leaves can be cooked to make healthy and delicious greens.
Ingredients : 100% Fresh potato leaves
|Settings||Sweet* Potato Leaves - Matembele 500 gr. remove||Afroase Stockfish Cod Head ' 400g remove||Bitekuteku* Amaranth(Efo Shoko leave) 500 gr. remove||*Cow Intestine* - Round About SMALL Ring 1kg remove||Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove||Abacha Nigeria Bulk 100GR remove|
|Name||Sweet* Potato Leaves - Matembele 500 gr. remove||Afroase Stockfish Cod Head ' 400g remove||Bitekuteku* Amaranth(Efo Shoko leave) 500 gr. remove||*Cow Intestine* - Round About SMALL Ring 1kg remove||Ngai Ngai* Cameroon (Roselle leaves) 500 gr. remove||Abacha Nigeria Bulk 100GR remove|
|Price||18,99 lei||71,99 lei||17,99 lei||36,99 lei||18,99 lei||9,99 lei|
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|Availability||Out of stock||2 in stock||Out of stock|
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|Description||About the product:
||Amaranth is a leaf vegetable and grain that has been eaten for centuries all over the world. It is more of a seed than a grain. Compared to other grains amaranth seeds have a much higher content of the minerals calcium, magnesium, iron; and the amino acid Lysine. Nutritionally, Amaranth leaves are more similar to spinach, Swiss chard and beets, but are much superior because they contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves.||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.|