Tettu

Justicia ladanoides

leaf

Tender, slightly slimy leaves and shoots, cooked in soup and stew; in Cameroon, in peanut soup.

Origin

West and Central 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

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

Did you know?

It is grown in gardens and found at village markets.