Cookbook:Bitterleaf
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| Bitterleaf | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Bitterleaf, also called onugbu, ewuro, shuwaka, grawa, etidot, and ndoleh, is a shrub native to tropical Africa whose leaves are used in cooking.
Characteristics
[edit | edit source]As the name implies, bitterleaf has a strong bitter flavor. This can be tempered by washing it well or boiling it.[1] The leaf is available in fresh or dried form.
Use
[edit | edit source]Bitterleaf is a staple vegetable frequently used in west and south African stews and soups, such as the characteristic bitterleaf soup.[1][2]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b Farombi, Ebenezer O.; Owoeye, Olatunde (2011-6). "Antioxidative and Chemopreventive Properties of Vernonia amygdalina and Garcinia biflavonoid". International Journal of Environmental Research and Public Health. 8 (6): 2533–2555. doi:10.3390/ijerph8062533. ISSN 1661-7827. PMC 3138040. PMID 21776245.
{{cite journal}}: Check date values in:|date=(help) - ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.