Celosia

Celosia argentea, C. trigyna

leaf

Tender leaves with a mild spinach taste, cooked in sauce in Nigeria (efo soko).

Origin

West Africa

Season (United States)

all year round

Preparation

The tender leaves are washed, chopped and cooked for five minutes in the sauce, like spinach; the tough stems are removed. Its oxalates leach into water: boiling it and throwing the water out takes a good share with it.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitrates · ChlorophyllWhat slows things down Oxalates

Did you know?

In Nigeria, “soko yokoto” is said to mean “something to make the husband fat”.