Hagna

Leptadenia lanceolata subsp. lanceolata

leaf

Stems and leaves of a Sahelian vine, cooked in sauce or green couscous, sold fresh or dried at markets.

Origin

Sahel (Niger, northern Nigeria, Chad)

Season (United States)

all year round

Preparation

The leaves are washed, chopped and cooked for about ten minutes in the sauce; dried and powdered, they are stirred in at the end. They are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

A perennial vine of sandy soils, it stays green in the dry season, when other leafy greens are scarce.