Corchorus olitorius

Family Name: 
Malvaceae
Local Name: 
Ayoyo
Uses As Per Literature: 

The cooked leaves form a slimy sticky sauce, comparable to okra. In Nigeria this sauce is found suitable for easy consumption of starchy balls made from cassava, yam or millet. A powder prepared from dried leaves is used to prepare this sauce during the dry season. The immature fruits, called bush okra, are also dried and ground to a powder for the preparation of this slimy sauce. In East Africa several recipes exist, e.g. Jew’s mallow may be cooked with cowpeas, pumpkin, cocoyam leaves, sweet potato, milk and butter, meat, and flavoured with peppers and lemon.

Reference:  (Fondio, L. & Grubben, G.J.H., 2011. Corchorus olitorius L. [Internet] Record from PROTA4U. Brink, M. & Achigan-Dako, E.G. (Editors). PROTA (Plant Resources of Tropical Africa / Ressources végétales de l’Afrique tropicale), Wageningen, Netherlands. <http://www.prota4u.org/search.asp>. Accessed 23 August 2016.

Traditional Uses: 

The leaves are used as vegetable in making stews and salad.
 

Plant Category: 
Forest Foods
Food Category: 
Vegetables
How it is eaten: 
Cook
Part eaten: 
Leaves