Ayoyo (Jute leaves)
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.
1 Bundle per Stock.