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). Boustani Mouloukhiyeh offers a pack of 400g of assorted leaves including Ayoyo, Ademe, Ewedu, and Krian-Krian leaves. These leaves are commonly used in various African cuisines and are known for their distinct flavors and nutritional benefits. Ayoyo, also known as Molokhia, is a leafy green vegetable popular in Middle Eastern and North African cuisines, often used to prepare soups and stews. Ademe, Ewedu, and Krian-Krian leaves are also widely used in African cooking, adding flavor and texture to dishes.
