Hi friends, this time I will show you a very easy recipe from the 'superfood' Moringa oleifera, a plant which in 2018 was labelled as Crop of the Month by the World Food Organization Food and Agriculture Organization (FAO).
Moringa is a highly nutritious plant, contains vitamins (A, C, B6, B2), minerals (iron, calcium), protein, beta carotene and is high in natural antioxidants. This plant is easy to find in tropical countries. Because of its high nutritional content, Moringa leaves are used to overcome nutritional deficiencies in developing countries, whilst in developed countries, the dried leaves are more likely to be sold as a food supplement in either a powder or capsule form, which is quite expensive.
100 grams of dried Moringa leaves contain:
Twice as much protein as yogurt
Vitamin A is seven times higher than carrots
Three times higher potassium than a banana
Calcium is four times higher than milk
Seven times more vitamin C than oranges
OK, I'll show you how to cook it in the following video.
Pay attention: don't cook it too long, just boil the Moringa leaves for about 1 minute.
Moringa clear soup
Ingredients:
2 handfuls of Moringa leaves.
2cm krachai/fingerroot (Boesenbergia rotunda). If you can’t find it, just skip this spice.
2-3 scallions.
2-3 tablespoons sweet corn (if not available, you can use 1 tablespoon rice soaked for 1 hour).
1 tsp salt (according to taste).
3 cups of water (approx. 750 ml).
Method:
Separate the Moringa leaves from the stalk.
Wash it off and drain.
Cut the Moringa leaves
Crush (roughly grind) the sweet corn and scallion coarsely, crush the kra chai.
Boil 3 cups of water.
Add the sweet corn, scallion, and kra chai.
Bring back to the boil and cook for 3 minutes.
Add the Moringa leaves, bring them back to the boil and cook for 30 seconds (don’t cook for too long).
Remove the pan from the heat.
Moringa clear soup is ready to serve.
Notes:
For friends who live in non-tropical countries, you can buy fresh Moringa leaf vegetables at Thai, Vietnamese, Indian, or other Asian stores.
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