Ikhokwana

Alepidea peduncularis

leaf · vegetable

Young leaves gathered and cooked as a vegetable, especially in southern Africa.

Origin

From DR Congo and Ethiopia to South Africa

Season (United States)

all year round

Preparation

The leaves and young shoots are rinsed and cooked for a few minutes, boiled, steamed or in a sauce; they are eaten cooked.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Vegetable nitrates · Falcarinol · Chlorophyll

Did you know?

Ikhokwana is its Zulu name.