Kopabana Chopped Dried Bitter Leaves| Vernonia amygdalina | 1oz (Pack of 3)

The leaves are a staple vegetable in soups and stews of various cultures throughout equatorial Africa. They are washed to reduce their bitterness, after which they are dried and used to prepare meat dishes. In Nigeria, leaves are also used in place of hops to brew beer

• The information below is per-pack only
• To process the bitter leaf: Wash the bitterleaf thoroughly with lots of water to remove sand and other particles. Boil in large pot for 30 mins. with about 3 times the size of the leaves
• Local processing involves squeeze-washing the raw or boiled leafy vegetable to remove the bitter taste and foam. The leaves are tenderised and the greenish colour preserved by boiling with natron. The washed bitterleaf can be preserved by freezing or drying.
• For the most part I boil the dried bitter leaf for about 5-10 minutes . Let it soak in the hot water , until tender
• Bitterleaf soup is one of the most traditional soups in Nigeria. It is native to the Igbos of Eastern Nigeria and most Igbos will tell you that this is their favourite soup in the world.
• Bitter leaf water has many medicinal values and health benefits.