About Egyptian spinach
Egyptian spinach, also known as Molokhia. It is a fast-growing annual vegetable commonly grown in Egypt, other parts of North Africa, and the Middle East. The plant’s stems are used for making jute and rope. It is closely related to Tindingoma, an okra leaf plant in Zambia. We have been growing our Egyptian spinach all year round for four years. Some plants self-seed, while others require sowing to ensure a consistent supply of fresh vegetables.
Growing Egyptian spinach
The cultivated Tindingoma plant grows into a bushy shrub 3 to 4 meters long. It prefers deep pots for controlled and moist growing conditions. However, it can also survive in the ground during the wet rainy season. Water the plant once a week. Neglecting it won’t be fatal as it can grow as a short plant.
To save on water, consider planting it as a companion to fruit trees. This year’s drought resulted in slow growth and less bushy plants that flowered early in 2023. They still provided a steady supply of leaves and seeds. The seeds can remain viable for over three years without any special treatment. We store the seeds in airtight plastic bags in a cool cupboard within the pods.
Egyptian spinach: Uses
Egyptian spinach is a nutrient-rich vegetable that has various culinary uses. The leaves can be dried out and utilized as thickeners for soups and stews or as a drink. Delicate leaves are perfect for serving in salads. The mature leaves can be cooked with bicarbonate of soda, tomato, and salt to create a mucilaginous paste called delele. The leaves may be combined with okra to increase food portions.
For an additional flavour boost, blend/ pound the leaves and add them to chicken, meat, herb broth, or stew. The thick relish can be served with rice or other carbohydrates. Egyptian spinach is abundant in nutrients such as calcium, potassium, magnesium, and vitamins A, K, C, and E. It is a resilient crop that is easy to grow, dry, cook and store in our subtropical region.