SPAC! test-kitchen archives

[under construction. soon come!… 

until such time...]

our first indigenous Afrikan leafy vegetable feature/ spotlight is:
MRENDA, also known as omurere, mulukhiya, west afrikan sorrell, bush okra, krinkrin, etinying, jute leaf, chang shouo huang, Egyptian spinach, etc….

leaves and young fruits are used as a vegetable, and the dried leaves are used for teas and as a soup thickener. The seeds are edible too.

culinary uses:

it’s an important leafy vegetable in Benin, Cameroon, Côté d’ivoire, Ghana, Naija, Sudan, Uganda, Kenya and Zimbabwe.  it’s also cultivated and eaten in the Carribean and Brazil, the Middle East and India, Bangladesh, Japan, China and Vietnam.

this Luhya delicacy is perhaps most well known around the world in its embodiment as MULUKHIYAH/mloukhiya/mulukhiyya/Molokhia or jute leaf stew in English.

summer/harvest spotlights:  

Besobela/besobila (Ethiopian holy basil) and tena’adam (aka. rue, fidjeli/fidjila in Algeria, ruta/rutsa in Morocco, herb of grace and garden rue are common English names).

our first cookbook/culinary thought leader feature is (harvests from)

The Africa Cookbook - Tastes of a Continent 

Jessica B. Harris