ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken. West African cuisines The leaf is a common food in many tropical West African countries. It is believed that the "drip tips" on the leaves serve to shed excess water from the leaf from the heavy rains in the tropics. Called minnou(wi) or crin-crin sauce in Benin, and similarly kren-kre in Sierra Leone, it is eaten in a palm oil sauce served with rice or cassava fufu (a traditional food made from cassava), or else is steamed and mixed into rice just before eating a non-palm oil sauce. Among the Yorubas in south-west Nigeria, it is called ewedu and served with cooked yam flour (amala). In Liberia it is called palaver sauce, and is served with rice or fufu. In The Gambia it is referred to as kereng-kereng and is typically used to make supakanja (a dish mostly served on Saturdays and made with okra, red palm oil, fish and meat). In Ghana, it is known as Ademe ewe or Ayoyo leaves and used to make accompanying soups for Banku (a corn cassavas dough dish) or cooked rice). Cypriot cuisine In Cyprus the dish is known as molohiya. It is popular among the Greek Cypriots and Turkish Cypriots. The jute leaves are cultivated and grown in the spring, whereupon they are harvested and the leaves are separated from the stem and dried whole. They are cooked in a tomato-based broth with onions and garlic. Lamb on the bone or chicken with bone may also be added. For optimal results, lemon and potato are also used to help keep the consistency from becoming too mucilaginous or slimy. It is served with a broth consistency with sourdough bread. Haitian cuisine In Haiti, the leafy green dish is commonly known as Lalo and is traditionally cooked with or without meat. When considering meat, Haitians utilize beef or pork shoulder. Seafood such as blue crabs, shrimp or snow crab legs are also options. It is traditionally served with white rice. Nutrition The leaves are rich in folate, beta-carotene, iron, calcium, vitamin C and more than 32 vitamins, minerals and trace elements. The plant has a potent antioxidant activity with a significant α-tocopherol equivalent vitamin E. Ancient references The word for the plant is found in ancient Mediterranean languages such as Arabic and Greek. Cognates of the word include Ancient