Key Parameters
Temperature
50°C
40°C - 60°C
Time
1 hour
30 minutes - 2 hours
Equipment
Trays or mats for sun-blanchingShade cloth or cheesecloth for covering
Steps
- 1.
Efo Riro Stew (Yoruba, Nigeria): Sun-blanching removes bitterness while preserving the structural integrity needed for stew incorporation
- 2.
Gbegiri Soup (Ogun State, Nigeria): Pre-treatment allows the leaves to absorb bean puree flavors without dominating bitterness
- 3.
Ewedu with Amala (Osun State, Nigeria): Partial dehydration creates ideal texture for the mucilaginous soup base