or dried bitter leaf
Rich in minerals including potassium, calcium, and iron, and contains various polyphenolic compounds with antioxidant and anti-inflammatory properties. The leaves are also a source of dietary fiber and contain vitamins A and C.
About
Bitter leaf (Vernonia amygdalina), also known as bitter leaf or ewuro in Yoruba, is a leafy green vegetable native to West Africa. The plant belongs to the Asteraceae family and produces narrow, lance-shaped leaves with a distinctly bitter, astringent taste. When dried, the leaves become darker and more intensely bitter, with a slightly earthy undertone. The dried form concentrates the plant's characteristic compounds, making it a potent flavoring agent and medicinal ingredient used throughout West and Central African cuisines.
Culinary Uses
Dried bitter leaf is a staple in West African cooking, particularly in Nigerian, Cameroonian, and Ghanaian cuisines. It is commonly used in soups, stews, and bitter leaf sauce (a traditional Nigerian dish), where it imparts its characteristic pungent flavor and contributes to the overall complexity of dishes. The dried leaves are typically rehydrated, chopped, and added to vegetable-based dishes, often combined with palm oil, meats, and aromatics. It is also used in traditional herbal preparations and medicinal brews believed to aid digestion and possess detoxifying properties.