Yoruba bologi

Crassocephalum rubens

leaf · vegetable

Slimy leaves, commonly eaten in southwestern Nigeria in soups and sauces; in Uganda and Malawi, cooked with peas, groundnuts or tomatoes.

Origin

Tropical Africa

Where to find it

In Nigeria, it is sold in bunches at the markets of Lagos and Ibadan as “ebolo”.

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?

Like garlic, the plant is said to keep crocodiles away.