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Sweet* Potato Leaves – Matembele 500 gr.
18,99 lei
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
Quick Comparison
| Settings | Sweet* Potato Leaves - Matembele 500 gr. remove | Taro ASIAN CHOICE 500g remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Bitter Leaves (Ndole) AFROASE 500GR remove | Pounded IYAN MP 1.5 kg remove | *Miondo* Large Bigi Mama remove |
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| Name | Sweet* Potato Leaves - Matembele 500 gr. remove | Taro ASIAN CHOICE 500g remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Bitter Leaves (Ndole) AFROASE 500GR remove | Pounded IYAN MP 1.5 kg remove | *Miondo* Large Bigi Mama remove |
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| SKU | 1000207 | 9614000363006 | 5036990012339 | |||
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| Price | 18,99 lei | 11,89 lei | 14,99 lei | 22,99 lei | 74,99 lei | 26,99 lei |
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| Description | About the product:
| Taro has a similar starchy texture to that of a normal white potato, but with a mildly sweet, nutty flavor (similar to that of a sweet potato). | 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. | Pounded Yam MP. Is a fine blend of flours specially formulated to taste just to like yam. | ||
| Content | Taro has a similar starchy texture to that of a normal white potato, but with a mildly sweet, nutty flavor (similar to that of a sweet potato). | |||||
| 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 |
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