Worowo

Solanecio biafrae

leaf · vegetable

Fleshy leaves cooked with chilli, tomato and onion, especially in southwestern Nigeria; sold on local markets, dearer than amaranth.

Origin

Forests, from Guinea to Uganda

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?

A Yoruba proverb says that worowo soup needs no meat.