Cookbook:Jute

Jute
Category	Vegetables

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients

Jute, also called jute mallow, nalta jute, ewedu, Egyptian spinach, lalo, melokhia or atyever, is a leafy green in the genus Corchorus, especially C. olitorius but also C. tridens.

Characteristics

Jute leaves are bright green and ovular, coming to a long point, with small serrated edges. They are somewhat bitter when fresh, with an earthy flavor. When crushed and/or cooked, jute develops a very slippery texture, somewhat like that of okra. The young fruits may also be eaten under the name of bush okra.

Selection and storage

Jute leaves are best when young and tender. They can be found fresh, frozen, or dried (and sometimes powdered). Fresh leaves are more common in areas where the plant is cultivated. Outside of these regions, jute can often be sourced in groceries that cater to African, Asian, Caribbean, or Middle Eastern cuisines.

The fresh leaves should be stored like other leafy greens—that is, patted dry and wrapped in towels in the fridge for up to a week or two. In the freezer, jute will last for multiple months. Store dried leaves in an airtight container away from light, heat, and moisture.

Use

Jute is part of various cuisines across Africa and Asia, where it can be eaten raw or cooked. The slippery leaves are often sliced and cooked into soups and stews, which can be eaten with starchy sides like swallows or rice.

Recipes

Jute recipes

Cookbook:Abula (Nigerian Three Stews)

Cookbook:Atyever Soup

Cookbook:Miyan Lalo (Hausa Jute Leaf Soup)

Cookbook:Molokhia (Egyptian Jute Mallow Soup)