Description: Tatase is a popular soup ingredient in many Nigerian cuisines. It gives soups the reddish fresh look and flavor. Tatashe – originally spelt as ‘tatase’ – is the Yoruba name for “big red pepper”, good for stews / sauce or in salads when de-seed.

Ewedu, also called jute. It is packed with nutrients and has immense health benefits for the body. The name “ewedu” originates from the Yoruba tribe in Nigeria where the vegetable features as a common ingredient for soups. The Hausa people call it rama. Ewedu leaves are used to prepare ewedu soup. It can also be used to prepare some delicacies such as yam,stew, soup.

In Nigeria, the green Tatashe are prized for use in ‘Designer’ stew or Ayamashe or Ofada Sauce. This is a green stew made from a range of green peppers – scotch bonnets, habaneros, tatashe, pettie belle or bell peppers cooked down with onions, fermented seeds and other seasoning. The meats – a variety of beef, offal and sometimes dried fish lend the name designer stew to this aromatic dish.

Dry Sliced Utazi Leaf 1kg