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Ayoyo (Jute leaves)

1.20

Ayoyo (Jute leaves)

1.20

Common to African cooking, ayoyo (jute leaves) are used to flavor soups, stews, teas, and vegetable dishes. They are consumed for their flavor, their nutritional value as a source of beta-carotene, and in some regions for their use as an herbal remedy for various health concerns.

In Nigeria, a favorite dish, Amala, and Ewedu is a stew made with jute leaves.

The leaves are very nutritious, rich in calcium, iron, protein, vitamin A, C and E, thiamin, riboflavin, niacin, folate, and dietary fibres.

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