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Know your leaves
Your mum sent you to the market to get some vegetables, the ones that all look the same, can you test your knowledge of leafy vegetables used in everyday Sudanese cooking? How many can you get right?
/ answered
What is this leaf?
Sorry, The correct answer is,
Correct!
Okra leaves (Sabarouq)
Latin name: Abelmoschus esculentus
About the plant:
It is the newly grown leaves of the okra plant
How to cook it:
It is usually mixed with okra stew
How to identify it:
It is characterized by red veins
What is this leaf? (Hint, it's wild)
Sorry, The correct answer is,
Correct!
Spiderwisp leaves (Kudad)
Latin name: Cleome gynandra
About the plant:
A wild plant that grows around the farmland
How to cook it:
It is hashed as a stew and eaten with Gurasa (wheat flatbread) and is more known in the Northern state of Sudan
How to identify it:
The plant is in the shape of a star with 5 leaves
What is leaf? (Hint, it's big)
Sorry, The correct answer is,
Correct!
Spinach leaves (Salij)
Latin name: Spinacia oleracea
About the plant:
Selij in Sudan is the spinach plant and not the plant known with same name in Arabic (it tastes more acidic)
How to cook it:
Spinach stew is ground with okra and eaten with Kisra or Gurasa
How to identify it:
Spinach leaves are large and each leaf is separated from the others
What is this leaf?
Sorry, The correct answer is,
Correct!
Dill leaves and stems
Latin name: Anethum graveolens
About the plant:
It is considered a flavoring for cooking or stews
How to cook it:
A part of it is chopped and added to dishes such as stuffed vegetables and falafel, as well as some stews
How to identify it:
The leaves or branches are thin and soft, and it has a distinctive smell
What is this leaf? (Hint in last question)
Sorry, The correct answer is,
Correct!
Hyacinth bean Leaves (Waraq)
Latin name: Lablab purpureus
About the plant:
Leaves of the Hyacinth bean plant, similar to Selij/Spinach but its leaves are smaller (its taste is less sour than Selij)
How to cook it:
Grinded with okra and eaten with Kisra, Asida (porridge) and Gurasa
How to identify it:
The leaves are large and have a rough texture
What is this leaf? (Hint, it could be eaten as a salad)
Sorry, The correct answer is,
Correct!
Purslane leaves and stems
Latin name: Portulaca oleracea
About the plant:
It is known in the Mediterranean region, and is used in folk medicine due to its nutritional benefits
How to cook it:
It is eaten as a stew or as a salad
How to identify it:
Its leaves are small, green and thick even in the stems, it has juice, the stems are soft and red-green in color
What is this leaf? (Hint, it's always in the middle of the table)
Sorry, The correct answer is,
Correct!
Rocke or Arugula
Latin name: Eruca sativa
About the plant:
It grows quickly and is both wild and cultivated.
How to cook it:
Eaten as a salad or sometimes cooked.
How to identify it:
Large, separate leaves, lower part of leaf is smaller
What is this leaf? (Hint, it's not the previous one)
Sorry, The correct answer is,
Correct!
Parsley leaves
Latin name: Petroselinum crispum
About the plant:
It is used as a flavoring for food
How to cook it:
It is added to salad or falafel
How to identify it:
It is similar to Cilantro, except that its leaves are separate from each other, has a slightly pointy shape and its smell is more mild
What is this leaf? (Hint, you can eat the seeds)
Sorry, The correct answer is,
Correct!
Cilantro or Chinese parsley leaves
Latin name: Coriandrum sativum
About the plant:
It is used as a flavoring for food or as a spice after drying its seeds (coriander)
How to cook it:
It is used as a flavoring for some foods
How to identify it:
Its leaves are small, serrated at the edges, connected to each other in a single vein and has a rounded shape
What is this leaf? (Hint, you probably ate it this week)
Sorry, The correct answer is,
Correct!
Jute mallow: Nalta jute Leaves (Molokhiya)
Latin name: Corchorus olitorius
About the plant:
There is a wild or cultivated type, and it is a famous plant in North Africa and West Asia
How to cook it:
It is eaten as stew, or as a soup
How to identify it:
It is in the form of branches with small leaves, and the wild type has yellow flowers
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