Kedrostis leaves

Kedrostis leloja, K. pseudogijef

leaf · vegetable

Chopped, cooked leaves, with coconut milk or groundnut in Tanzania; with the starchy staple in Kenya.

Origin

Tropical Africa and Yemen

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 · Chlorophyll

Did you know?

Raw, the leaves smell bad; the smell goes with cooking.