Ayoyo Leaves | Jute Mallow | Ewedu – 1 Unit

Ayoyo Leaves | Jute Mallow | Ewedu – 1 Unit | Dried Corchorus olitorius | Traditional West African Soup Leaf | For TZ, Amala & Ewedu Soup

The leaf that brings Northern Ghana and Nigeria to your table — West Africa’s most beloved soup green 🇬🇧

Whether you call it Ayoyo in Northern Ghana, Ewedu in Nigeria, Ademe Detsi among the Ewe, or Molokhia in Egypt — this is one leaf that West Africa simply cannot cook without. The smooth, silky, gloriously slimy draw of cooked jute mallow leaves is the foundation of some of the most beloved dishes across the entire continent — from Tuo Zaafi in Ghana’s Northern Region to Amala and Ewedu in Lagos and Ibadan, to Miyan Ayoyo in Kano and the North of Nigeria.

For diaspora families across the UK — Ghanaian, Nigerian, and beyond — dried Ayoyo leaves are one of the hardest traditional ingredients to source. Duaba Afro Foods brings them to your door.

Also known as Ayoyo (Hausa/Northern Ghana), Ewedu (Yoruba/Nigeria), Ademe Detsi (Ewe/Ghana), and Molokhia or Mulukhiyah across Egypt and the Middle East — jute mallow is one of Africa’s most widely consumed and most nutritious leafy greens. When cooked, jute mallow has the same slimy texture as okra, but much smoother and more silky.

The Ingredient

🌿 Dried Ayoyo / Ewedu Leaves (Corchorus olitorius) — whole jute mallow leaves, carefully dried to preserve their nutritional profile and natural flavour. A very nutritious leaf rich in protein, calcium, riboflavin, iron, folate, and dietary fibre. Sourced and dried for authentic West African cooking — delivering the same draw, the same silkiness, and the same deep green flavour that makes this leaf irreplaceable in the kitchens of Ghana, Nigeria, and beyond.

Nutritional Highlights

✅ Rich in Vitamins A and C — natural antioxidants that support skin health and immune function ✅ Good source of Calcium — supports strong bones and teeth ✅ Good source of Iron — supports healthy red blood cell production ✅ Rich in Folate — supports normal cell function ✅ High in dietary fibre — supports healthy digestion ✅ Contains Riboflavin (Vitamin B2) — supports energy metabolism ✅ Contains Omega-3 fatty acids — supports brain health and normal inflammatory response ✅ Plant protein — a good source of protein from a leafy green ✅ Naturally vegan — 100% plant-based ✅ Naturally gluten-free

Known By Many Names Across Africa & Beyond

• 🇬🇭 Ayoyo — Northern Ghana (also Hausa-speaking communities)
• 🇳🇬 Ewedu — Nigeria (Yoruba)
• 🇳🇬 Ayoyo / Miyan Ayoyo — Northern Nigeria (Hausa)
• 🇬🇭 Ademe Detsi — Ghana (Ewe)
• 🌍 Molokhia / Mulukhiyah — Egypt and the Middle East
• 🌿 Bush Okra / Egyptian Spinach / Jute Mallow — English names

What It’s Used For Across West Africa

🇬🇭 Ghana — Ayoyo Soup with TZ: The defining Northern Ghanaian combination. Smooth, silky Ayoyo soup served over a warm ball of Tuo Zaafi — the food of the North that every Ghanaian from Tamale to Bolgatanga knows and loves

🇳🇬 Nigeria — Amala and Ewedu: One of Nigerian cuisine’s most iconic pairings. Silky Ewedu soup served alongside Amala (yam flour), gbegiri (bean soup), and stew — the Yoruba combination that Lagos lives on

🇳🇬 Nigeria — Miyan Ayoyo: The Northern Nigerian version — commonly served with Tuwon Masara (corn flour swallow) or Tuwon Allebo — a staple of Hausa-Fulani cuisine across Kano, Sokoto, and beyond

🌍 Egypt and the Middle East — Molokhia: One of Egypt’s most beloved national dishes — jute mallow leaves cooked into a rich, silky soup or stew served over rice or with flatbreads

How to Prepare

1. Rehydrate dried Ayoyo/Ewedu leaves by soaking in warm water for 15–20 minutes. Drain and rinse thoroughly
2. Blend or chop the rehydrated leaves with a little water
3. Bring water to a boil in a pot — add a tiny piece of Kaun (potash/akanwu) if available to enhance the draw and preserve the green colour
4. Add the blended leaves and stir continuously, beating with a ladle until the soup becomes silky and slimy
5. Add Dawadawa powder (Ghana) or ground crayfish (Nigeria), ground pepper, onions, and your choice of protein — smoked fish, dried fish, meat, or prawns
6. Season with palm oil and salt to taste
7. Simmer for 10–15 minutes until all flavours meld together beautifully
8. Serve hot with your preferred swallow or accompaniment

Tip: Adding a small amount of Kaun (potash/akanwu) to the cooking water before adding the leaves significantly boosts the slimy draw and helps preserve the vibrant green colour — the traditional method used across both Ghana and Nigeria.

Serve With 🥘 Tuo Zaafi (TZ) — Ghana | Amala — Nigeria | Eba / Garri — Nigeria | Fufu | Banku | Omo Tuo | Pounded Yam | Rice

Also Excellent In: Ewedu Soup (Nigerian Yoruba style) | Molokhia (Egyptian style) | Mixed with Okra for extra draw | Any West African green soup

Ingredient: Dried Ayoyo / Ewedu Leaves (Corchorus olitorius / Jute Mallow) Vegan | Gluten-free | No additives Shipping: Delivered across the UK 🇬🇧 by Duaba Afro Foods

ℹ️ Allergen Information: Contains dried jute mallow leaves only. Naturally free from gluten, nuts, soya, and dairy. May contain traces of other allergens during processing — always check the product label before consuming. Storage: Store in a cool, dry place in an airtight container away from moisture and direct sunlight. Once opened, seal tightly and use within the recommended period. If rehydrating, use within two days or blanch and freeze for longer storage.