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Jute Leaf
Leafy Green
Also known as: Ewedu (Yoruba), Molokhia (Arabic); Corchorus olitorius
About this crop
A highly prized leafy green across West Africa and the Middle East, with a mucilaginous (viscous) texture when cooked, similar to okra, that makes it an ideal soup thickener. Growability: grows here now in the NYC and RI foodshed (Tier 1 Act Now), a heat-loving warm-season annual that grows rapidly (60 to 70 days) in the Northeast summer.
Health information for this food is under review. Reviewed claims will include their sources and limits.
How to prepare
Finely chopped or pureed as the base for Ewedu soup (served with stews and fufu or amala) and the Egyptian soup Molokhia; cooked briefly in broth to maximize thickening.
Recipe ideas
Share how you use Jute LeafEwedu soup with amala; Egyptian molokhia with chicken.