Corchorus is the genus for Jute leaves, known as Ewedu by Yorubas (one of the main Nigerian tribes). Corchorus has about 40-100 species “with jute applying to the fiber produced from the plant, and jute mallow leaves for the leaves used as a vegetable.”
Jute leaves is common amongst Asians and Africans. The Philippines call it Saluyot. You can buy them fresh or frozen from local ethnic grocery stores. The fresh leaves need to be removed off the stems and thoroughly rinsed before cooking. The frozen ones are ready to cook.
- Rinse the frozen Jute Leaves with cold water
- Pour in a blender (use Pulse or Chop options if your blender has it).
- Swiftly blend (prolonged blending will smoothen the leaves)
- Pour in a small pot (1-1.75 qt)
- Add salt
- Add a cup of water
- Using low heat, cook for about 5 minutes. (medium to high heat will let the Jute Leaves overflow.)
- Stir occasionally still to avoid overspilling.
When cooked, it has a texture similar to okra and it’s rich in minerals and nutrients such as beta carotene, iron, vitamin A, C, and E. You can cook it plain or garnish with dried fish or dried crayfish 😊
Though different ethnicities cook it differently, Nigerians eat it best with any of the Nigerian solids such as Eba, Amala, Semolina, or Pounded Yam. A few have been known to eat it with cooked Rice.
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