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Jute leaves

Vegetables · Leafy greens

Jute leaves

Leafy green (molokhia, ewedu) that turns silky and slippery when cooked; base of Egyptian and West African soups.

Also called: ewedu, ayoyo, fakoye leaves, corète, mulukhiyah, molokhia, saluyot, jute mallow, bush okra

Around the world: ewédú (yo) · corète, feuilles de corète (fr) · mulukhiyah (ar)

2 recipes with it

Photo: Rhodadara, via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Jute leaves are the oval, serrated green leaves of the jute plant, sold fresh, frozen (often minced) or dried. Chopped finely and cooked, they release a mucilage that gives soups a slippery, viscous texture similar to okra. Molokhia is the Middle Eastern name; ewedu the Yoruba one.

Corchorus olitorius

How it’s used

  • Egyptian molokhia soup with garlic and coriander
  • Ewedu soup with amala
  • Levantine stews with chicken
  • Added to stews across West Africa

Characteristics

Taste
Earthy, slightly bitter and spinach-like.
Texture
Slippery and silky when cooked.
When cooked
Mucilage thickens soups; fine chopping increases the effect.
Sold as
fresh, frozen, dried
Cooking uses
Commonly cooked, Used for thickening, Suitable for boiling

Storage

Refrigerated. Refrigerate fresh leaves and use quickly; frozen packs keep in the freezer, dried leaves in a cool cupboard.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
34 kcal
Protein
4.65 g
Carbohydrate
5.8 g
Fat
0.25 g
Fibre
— g
Sugars
— g

USDA FoodData Central: Jute, potherb, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Spinach — With a little okra for texture.

Related ingredients

Recipes with jute leaves

More leafy greens