Ademe or Molokhia leaves dates back to 5000BC , where it was and still is consumed by Egyptians and named as the ‘food for Gods’, due to its high nutritional content.
The leaves are enjoyed in Sudan, Ghana, Togo, Nigeria , Sierra Leone and the Middle East. The Ewe tribe of Ghana and Togo do make Ademe Detchi or Dessi with the leaves and the Northerners of Ghana do make Tuo Zaafi with the leaves.
Nigerians also use it to prepare Ewedu which is served with a thick bean soup called Gbegiri.
Find the list of ingredients and measurements on my blog below
ADEME RECIPE 👇🏾
TRADITIONAL ADEME DETCHI RECIPE 👇🏾
GBEGIRI SOUP👇🏾
AKPLE RECIPE 👇🏾
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