Jute leaves soup or Togolese Ademe Dessi
Origin of Jutes Plant
Jutes plant scientifically known as Corchorus Olitorius. The leaves and seeds are edible. As the seed looks more like mini okra they are also cooked as okra. This vegetable is predominantly eaten in Africa and Asia and Middle East.
Health benefit of Jutes plant
Jute leaves is believed to be a diuretic, purgative, and tonic. These leaves help with aches and pains, dysentery, fever, pectoral pains, and tumors. It is also use in the treatment cystitis and gonorrhea. Jutes plants can apparently act as anti-inflammatory and an antifertility agent.
Jutes leaves is so rich in iron and potassium, vitamin A, B6 and C.
How to cook Jutes Plant
The cooking of jute leaves varies from region to region. In some places the fresh stems are used and the rest of the leave are dried up for later use as tea or soup thickener. Part of China, the fresh leaves is used in stir-fries with, while in other part of Asia cook it fresh leaves and serve it over rice.
In specialty stores like Asian market of tropical African market, you will find frozen, already boiled jutes leaves.
Personally, I harvest fresh jutes leaves from my garden or purchase fresh jute leaves in my local farmers market during summer time.
I then wash it thoroughly and boil it with a little water and a dash of sodium bicarbonate to help soften it up and also help keep the green color.
Once cooled off, I then freeze these boiled leaves with the juice for later use. Once I feel the need of cooking my jutes leaves soup, I just thaw the previously frozen boiled jutes leaves and start making my soup.
For this soup, what you will need it:
Precooked assorted meat
Frozen preboiled fresh jute leaves.
Ginger, onion and black pepper
Lanhoin (fermented salted fish) or bouillon
2 tablespoons of dried shrimp powder
Salt and some hot pepper.
Ingredients
Instructions
Add the lanhoin, ginger and onion puree and stir to combine.
