Dried bitter leaf, also known as Vernonia leaf (Vernonia amygdalina), is known by various names across Africa, including Ndolé in Cameroon, Grawa in Amharic, Ewuro in Yoruba, and many others. This plant, also called “kongo bololo” in Congo, is present in the majority of tropical African countries and is cultivated as a vegetable in regions such as Benin, Cameroon, Gabon, Nigeria, and the Democratic Republic of Congo.
Culinary Uses of Vernonia Leaves
Highly appreciated in West and Central Africa, the leaves of Vernonia amygdalina are consumed in various ways. In Nigeria, they are cooked as soup, while in Cameroon, the chopped and blanched leaves are prepared in the famous dish Ndolé, with peanuts, meat, or shrimps. Beyond culinary uses, the plant serves in integrated pest management, traditional medicine, and even in beer production as a replacement for hops, highlighting its high commercial value.
Health Benefits
In traditional medicine, leaf decoctions are utilized for treating a range of conditions including intestinal worms, fever, malaria, diarrhea, dysentery, hepatitis, cough, and infertility. They also serve as a laxative and a remedy for scabies, wounds, headaches, and stomach aches. Root extracts are applied to treat malaria and gastrointestinal diseases.
Drinking vernonia leaf water, despite its bitter taste, is known to offer several health benefits, such as maintaining youthfulness in women, treating skin infections, boosting appetite, and stopping coughs. It contains ß-carotene, which positively affects female hormones.
Precautions
It is crucial to rinse these leaves well before consumption, at least four times, and they can be boiled with rock salt before cooking to ensure safety.
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