Ewedu leave  

 Corchorus leaves are consumed in the cuisines of various countries. Corchorus olitorius is used mainly in the cuisines of southern Asia , theMiddle East , North Africa and West Africa ,Corchorus capsularis in Japan and China. It has amucilaginous (somewhat "slimy") texture, similar to okra , when cooked.The seeds are used as a flavouring, and a herbal tea is made from the dried leaves. The leaves of Corchorus are rich inbetacarotene, iron , calcium, and vitamin C . The plant has an antioxidant activity with a significant α- tocopherol equivalent vitamin E.[citation needed ]In North Africa and the Middle East, the young leaves of Corchorus species are known in Arabic as malukhiyah and are used as green leafy vegetables . Malukhiyah is eaten widely in Egypt and some consider it the Egyptian national dish . It is featured in cuisines from Lebanon , Palestine ,Syria , Jordan and Tunisia. In Turkey and Cyprus , the plant is known as molohiya or molocha and is usually cooked into a kind of chicken stew. [7] The leaves of Corchorus have been a staple Egyptian food since the time of the Pharaohs and it is from there that it gains its recognition and popularity. Varieties of mallow-leaves stew with rice is a well knownMiddle Eastern cuisine .In Nigerian cuisine , especially amongst theYorubas, it is commonly used in a stew knownu asewedu, a condiment to other starch-based foods such as amala . The Hausa people ofu Nigeria and their Fula neighbours call it rama . They use it to produce soup (taushe) or boil the leaves and mix it with kuli-kuli (groundnut cake) to form a dish known as kwado in Hausa. The Hausa peasant farmers cultivate it beside their corn-stalk constructed homesteads or among their main crops in their farms. The Hausa and Fulbe peoples also use jute leaves to treat some diseases.In Ghana, it is mostly eaten by the people in the North and it is called ayoyo . It is mostly eaten with Tuozaafi (food prepared with cornflour).In Sierra Leone it is known as krain krain (or crain crain ) and is cooked as stew. The stew is usually eaten with rice or foofoo (a traditional food made from cassava ). [8][7]Jute leaves are also consumed among the Luhya people of Western Kenya, where it is commonly known as mrenda or murere . It is eaten with starchy foods like ugali , a staple for most communities in Kenya.[9] In Northern Sudan it is called khudra, meaning "green" in Sudanese Arabic . The Songhai people of Mali call it fakohoy .In India, it is locally known as nalta sag. It is a favorite food during the summer months, especially in Sambalpur and the western part ofOdisha . Usually it is lightly sauteed and eaten along with rice or rice gruel.In the Philippines, C. olitorius is known assaluyot. It is commonly consumed as a leafy vegetable together with bamboo shoots . [10]In Thai cuisine , the leaves of the Corchorus olitorius (locally known as bai po ; Thai : ใบปอ) are eaten blanched, together with plain rice congee. The taste resembles that of spinach andsamphir