Calories
31
Bitawiri – Bitter leaf – Bitter greens
Bitawiri is a Surinamese leafy vegetable with a bitter taste. And that is exactly what the name means: bita = bitter, wiri = leaf. The bitawiri shrub grows naturally in Suriname and has a hairy, greyish-green stem with white-yellow, bell-shaped flowers. It produces dark-blue and black berries that are not edible. Young leaves are only slightly bitter, becoming a darker green and more bitter as the plant mature.
Did you know…
The bitawiri shrub needs a warm, tropical climate and, once harvested, the bitter leaves only keep for a few days. Bitter leaves not suitable for import since the leaves are especially sensitive to the changes in temperature required during transportation. By growing this vegetable locally and moving it straight from the greenhouse to the chilled area of our warehouse, we are able to offer you bitter leaf that stays fresh for up to a week. Having perfected the growing conditions over the years, Amar Import provides a consistent supply of fresh bitawiri and other Surinamese vegetables for the Dutch and European markets.
Its Latin name is Cestrum latifolium.
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Bitter leaf
nutrition facts
Per 100 grams
Bitter leaf is a good source of protein and vitamins A, C and K. Also, chewing on the stem of the bitawiri plant and swallowing the bitterness is known to help stop a stomach ache. Some studies have shown that bitter leaf has anti-bacterial properties and that it may reduce the risk of chronic disease such as cancer and type 2 diabetes. Ultimately, no single vegetable or supplement can replace the benefit of a healthy and balanced diet with plenty of fresh greens.
Fats
0.6g
Protein
27.0g
Carbohydrates
5.4g
Cooking with bitter leaf
Bitter leaf is a key ingredient in popular Surinamese dishes like moksi alesie and stews with dried fish. The young leaves are often separated from the hard nerves at the centre before cooking. Much like spinach, the leaves shrink when cooked and are therefore ideal for stew or stir-fry.
Fresh leaves can be kept for a few days at most when bundled and stored in a cool place. Or you can use them right away to enjoy them while they’re at their freshest!
Recipes with Bitter Leaf
Classic Surinamese bitter leaf
Cooking time: 10 mins
Difficulty level: easy
Servings: 2
Ingredients:
500 g bitter leaf
½ onion (chopped)
1 small tomato (chopped)
1 pinch of sugar
1-2 Maggi cubes
2 Tbsp sunflower seed oil
2 cloves of garlic
Black pepper for seasoning
Optional: a piece of trassi or fish sauce to add a salty flavour or fresh pepper to add spice.
Instructions:
- Strip the bitter leaves from the stem from top to bottom and wash the leaves thoroughly to remove any sand. Chop the leaves in large pieces and let them drip dry in a colander.
- Heat the oil in a wok pan and glaze the onion until golden-brown. Add the garlic (and, if you like, the fresh pepper if you are making sambal).
- Add the tomato and sugar, the black pepper and the Maggi cubes. For a salty taste, add the trassi now also.
- Finally, add the bitter leaves and stir together until the leaves are just cooked. Similar to spinach, the leaves will shrink in the pan. Here you can add fish sauce for extra flavour if you like.
- Cook a little longer over low heat to allow the flavours to mix together.
Spicy bitawiri stir fry
Cooking time: 20 mins
Difficulty level: easy
Servings: 4
Ingredients:
1 bundle bitter leaves
3 maggi cubes (small)
2 or 3 red chili peppers (diced)
1 tomato (cut into cubes)
2 cloves of garlic
Instructions:
- Heat vegetable oil in a wok over a medium flame.
- Add the garlic and peppers and sauté until glazed.
- Crush the maggi cubes into a powder and add to the wok.
- Then add the tomato and greens and stir regularly until cooked.
- Serve together with white rice.
