Ewedu, Jute Leaves, Corchorus Olitorius, Mulukhiyah and Mallow-Leaves – what are they?
Ewedu is called Corchorus (the Botanical name is Corchorus Olitorius - is used mainly in the cuisines of Southern Asia, the Middle East, North Africa and West Africa), and is used in Nigerian Cuisine by the Yorubas in Stew or Sauce, to serve as a Condiment for other starch-based foods such as Amala, Semo, Tuwo, Eba, etc.
The Hausa People of Nigeria call Ewedu Lalo or Ayoyo. They use it to produce soup (taushe) or boil the leaves and mix it with kuli-kuli (groundnut cake) to form a dish known as kwadoi n Hausa. The Hausa peasant farmers cultivate it beside their corn-stalk constructed homesteads or among their main crops in their farms. The Hausa and Fulbe peoples also use jute leaves to treat some diseases.
Corchorus Corchorus is a genus of about 40–100 species of flowering plants in the family Malvaceae, native to tropical and subtropical regions throughout the world (Stewart Robert Hinsley. "The Corchorus (Jute) Pages". Malvaceae Info. Retrieved September 10, 2011.)
Corchorus Olitorius is used mainly in the cuisines of Southern Asia, the Middle East, North Africa and West Africa, while Corchorus Capsularis is used mainly in the cuisines of Japan and China. The seeds of Corchorus are used as a flavouring, and a herbal tea is made from the dried leaves. The leaves of Corchorus are rich in betacarotene, iron, calcium, and vitamin C. Corchorus has an antioxidant activity with a significant α-tocopherol equivalent vitamin E.
Thera are different names used in different contexts in naming Corchorus Plant. Jute is used for the name as the Fibre derived from Corchorus, while Mulukhiyah or Mallow-Leaves is the name derived from Corchorus when used as Vegetables.
Mulukhiyah dish origin lies in Egypt, as it is mainly used in Egyptian Cuisine. It is bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy," rather like cooked okra. The leaves of Corchorus have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity
In Ghana, Corchorus is mostly eaten by the people in the North and it is called Ayoyo, mostly eaten with Tuozaafi, which is prepared with Cornflour.
In Sierra Leone Corchorus is known as Krain Krain or Crain Crain, cooked as stew, usually eaten with rice or Foofoo, a traditional food made from cassava.
Jute leaves are also consumed among the Luhya people of Western Kenya, where it is commonly known as Mrenda or Murere, aslo eaten with starchy foods like Ugali, a staple for most communities in Kenya.
In Northern Sudan it is called Khudra, meaning "Green" in Sudanese Arabic. The Songhai people of Mali call it Fakohoy.
In India, it is locally known as Nalta Sag. It is a favorite food during the summer months, especially in Sambalpur and the western part of Odisha. Usually it is lightly sauteed and eaten along with rice or rice gruel.
In the Philippines, Corchorus Olitorius is known as Saluyot. It is commonly consumed as a leafy vegetable together with Bamboo Shoots.
In Thai cuisine, the leaves of the Corchorus Olitorius (locally known as Bai Po) are eaten blanched, together with plain rice congee. Which taste like Spinach and Samphire.
