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Ethiopia · Benshangul- Gumaz · Metekel| Common Animals Fish Mushrooms Flora |
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Abelmoschus ficulneus |
July: Fruits begin to ripen, active fruiting continues.
Safe. Abelmoschus ficulneus is used in traditional tropical region cuisines.. Valued for its mild flavor and nutritional properties..
Perennial herbaceous plant with large leaves and yellow flowers.. Grows in tropical and subtropical zones..
Handpicking young leaves and shoots. Using scissors for careful cutting.
Best harvesting time is morning before temperature rises.. Select young tender leaves for cooking..
Wash leaves before use and remove thick veins.. Use fresh leaves for best flavor.. Used in cooking.
Stewed Abelmoschus ficulneus leaves with onions (Stewing with onions and spices)
Aromatic and nutritious vegetable dish
Aromatic and nutritious vegetable dish
1. Wash and chop leaves.
2. Sauté onions until golden.
3. Add leaves, salt, and spices, stew for 15 minutes.
4. Serve hot.
2. Sauté onions until golden.
3. Add leaves, salt, and spices, stew for 15 minutes.
4. Serve hot.
Soup with Abelmoschus ficulneus leaves (Cooking soup with leaves and vegetables)
Light and healthy soup
Light and healthy soup
1. Chop leaves and vegetables (potatoes, carrots).
2. Boil vegetables in broth for 15 minutes.
3. Add leaves and cook 10 more minutes.
4. Season with salt and serve hot.
2. Boil vegetables in broth for 15 minutes.
3. Add leaves and cook 10 more minutes.
4. Season with salt and serve hot.
Fried Abelmoschus ficulneus leaves with garlic (Frying leaves with garlic and spices)
Quick and tasty side dish
Quick and tasty side dish
1. Chop leaves and garlic.
2. Sauté garlic in oil until fragrant.
3. Add leaves and fry for 5-7 minutes.
4. Serve hot.
2. Sauté garlic in oil until fragrant.
3. Add leaves and fry for 5-7 minutes.
4. Serve hot.
Abelmoschus ficulneus in coconut milk (Stewing leaves in coconut milk with spices)
Rich and aromatic dish
Rich and aromatic dish
1. Wash and chop leaves.
2. Heat coconut milk and add spices.
3. Add leaves and stew for 15-20 minutes.
4. Serve with rice.
2. Heat coconut milk and add spices.
3. Add leaves and stew for 15-20 minutes.
4. Serve with rice.