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Quick Comparison
| Settings | Yam per kg remove | Pepper Hot Pili-Pili Red (Uganda) 100gr remove | MP IJebu Gari 1.5kg remove | Palmoil African Beauty 1LT remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Palm Soup Trofai 400gr remove |
|---|---|---|---|---|---|---|
| Name | Yam per kg remove | Pepper Hot Pili-Pili Red (Uganda) 100gr remove | MP IJebu Gari 1.5kg remove | Palmoil African Beauty 1LT remove | Molokhia/Ewedu/Krain Krain/Ademe 400 gr. remove | Palm Soup Trofai 400gr remove |
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| SKU | 140600 | 12167 | 5036990016399 | 8718481570012 | 9614000363006 | 3700019511180 |
| Rating | ||||||
| Price | 29,99 lei | 16,99 lei | 59,99 lei | 44,99 lei | 14,99 lei | 27,99 lei |
| Stock | Out of stock | Out of stock | Out of stock | Out of stock | ||
| Availability | Out of stock | Out of stock | Out of stock | Out of stock | ||
| Add to cart | ||||||
| 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. | |||||
| Content | Scotch bonnet pepper | Trofai Palmnut Concentrate | ||||
| 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 |
| Additional information |
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