Mitoo

Crotalaria spp.

leaf

Rattlepod leaves cooked for a long time, often with fermented milk or other leafy greens: one of the “indigenous” vegetables of Kenyan markets.

Origin

East Africa (Kenya, Uganda, Tanzania)

Season (United States)

all year round

Preparation

Blanched, water discarded, before cooking: that is how they are prepared in Kenya.

Molecules

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

Did you know?

Nairobi's supermarkets, which had forgotten them, have sold them again in bunches since the 2000s.