Cookbook:Bitterleaf

Bitterleaf
Bitterleaf
Category	Vegetables

Bitterleaf, also called onugbu, ewuro, shuwaka, grawa, etidot, and ndoleh, is a shrub native to tropical Africa whose leaves are used in cooking.

Characteristics

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

Bitterleaf is a staple vegetable frequently used in west and south African stews and soups, such as the characteristic bitterleaf soup.^[1]^[2]

Recipes

Bitterleaf recipes

Cookbook:Ekwang (Cameroonian Taro Leaf Stew)

Cookbook:Groundnut Soup

Cookbook:Miyan Shuwaka (Hausa Bitter Leaf Soup)

Cookbook:Ndole (Cameroonian Bitter Leaf and Peanut Soup)

Cookbook:Sauce Feuilles (Greens Stew)

References

↑ ^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.

[:0-1] 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)

[:4-2] 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.

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