THE SIGNIFICANCE OF

SALUYOT “JUTE” IN
NUTRITION: A Research Study

CHAPTER I

Introduction

“Our fascination with self-improvement shows no signs of waning, and there’s no

shortage of new diet trends aimed at helping us meet our health goals. Watchers of food

and nutrition trends say the road to better health is paved with new possibilities – along with

old ones that are poised to make a comeback.”

The issue on global warming because of our depleting ozone layer had a great impact

on the wellness of todays generation. The fear on different diseases like cancer on many

types, diabetes, heart diseases, obesity, the long time issue on malnutrition, swine flu and
birds flu which are uncommon before and many other diseases that are even unknown to

everyone are somehow the result of unbalance diet, changing lifestyle and being ignorant to

the nutritive value of food intake.

Guilty or not we just eat because we wanted to satisfy our cravings and oftentimes

we eat because others were eating even we are not hungry at all. Being unconcerned on the

nutritive value of the food we eat, means future damages to our health.

With the same idea from Part I of these study, our busy lifestyle had detrimentally

change our value on nutritious food. We tend to eat the “on-the-go” high carb meals and

with both parents working together, kids suffer for ready to serve food that are unhealthy.

Our changing lifestyle has affected us so much and we have a habit of forgetting the basics in

life - that is maintaning a well-balance diet and a healthy lifesyle for longer life.

With the advocacy of going green, to be natural, to be real and to be healthy, still,

the population is facing problems on health. Even the sprouting of advertisements in media

and in the net about healthy diet, a lot of the population doesn’t listen but instead resort to

a more health damaging food intake that become vices to some. But of course it does not

stop there, because with the assertive attitude from dietians, nutritionist and health

advocacies, people starts listening and learning. Awareness and sustainability is becoming a

fad and hopely everyone will soon understand to value and love nature by becoming

concious to what is happening to his/her sorroundings. To consume food that are not

harmful to his/her health at the same time helping mother earth by going local and/or

organic produce.
A. Background of the Study

In achieving a healthy body one needs to understand the nutritive value of food. A

normal person's diet or a diet suitable for the masses includes all of the essential nutrients.

Food that prevent illness as we age by consuming the right ones. We should focus on

providing our body with the fuel it requires to function properly. Eliminating or over

indulging in any food group may prove detrimental to our health so we must be aware even

to the slightest nutrition on our food in order for us to maintain a healhty body.
 One of the major sources nutritious food are vegetables. They are rich of vitamins

and minerals. They provide enough nutrients to supplement the need of our body. They

grown naturally in our backyards unnoticed and sometimes unappreciated.

With the green-ecology and sustainability as part of the latest trend today and as

discussed in Part I, we then learn to give importance on the naturally grown backyards

vegetables not only for the sake of sustainability but for the nutritive value it gave us. One

of these backyard vegetables is Saluyot – which in-fact known as a second to Malunggay

(horseradish tree “moringa oleifera”) in terms of its nutritive value and health benefits.

This research then is endeavored to achieve information on the significance of

Saluyot on Nutrition. It will try to analyze the issues concerning Saluyot and its nutritive

value to our health. And eventually this study will result to a very informative data for

health, wellness, vanity and other furture purposes it may served best.

B. Statement of the Problem

This study aims to answer, discuss and gives information on the following:

1. What is Saluyot? Facts and Descriptions.

2. What are the Nutritional Value of Saluyot?

3. What are the Medicinal Health Benefits of Saluyot?

4. What are the Culinary uses of Saluyot?

a. What are common International Saluyot “jute”recipes?

b. What are common local Saluyot “jute”recipes?

5. What are the other uses of Saluyot.

C. Definition of Terms

1. Nutrition - the process of absorbing nutrients from food and processing them in the body

in order to keep healthy or to grow or can be defined as food or nourishment needed to

keep an organism growing, healthy and viable. It also refers to the process of providing

or receiving food or other life-supporting substances.

2. Wellness – It is an active process of becoming aware of making choices towards more

successful existence. Generally used to mean a healthy balance of the mind-body and

spirit in an over-all feeling of well-being. Used in the context of alternative medicine.

3. Healthy Diet - is one that helps maintain or improve health. It is important for lowering

many chronic health risks, such as obesity, heart disease,  diabetes,  hypertension  and

cancer.  A healthy diet involves consuming appropriate amounts of all essential

nutrients and an adequate amount of water. Nutrients can be obtained from many

different foods, so there are numerous diets that may be considered healthy. A healthy

diet needs to have a balance of macronutrients (fats, proteins, and carbohydrates),

calories to support energy needs, and micronutrients to meet the needs for human

nutrition without inducing toxicity or excessive weight gain from consuming excessive

amounts.

4. Vanity – something somebody is vain about and/or excessive pride

5. Global Warming - a phenomenon (otherwise known as ‘climate change’ or ‘the

greenhouse effect’) whereby solar radiation that has reflected back off the surface of the

earth remains trapped at atmospheric levels, due to the build-up of CO 2 and other

greenhouse gases, rather than being emitted back into space. The effect of this is a

warming of the global atmosphere.

6. Sustainability - is the ability to maintain a certain status or process in existing systems.

The most frequent use of the term “sustainability” is connected to biological or human

systems in the context of ecology. The ability of an ecosystem to function and maintain

productivity for a prolonged period is also sustainability.

8. Culinary - The word "culinary" is defined as something related to, or connected with,

cooking.

9. Anti-Aging - Life extension consists of attempts to extend human life beyond the

maximum natural lifespan.

10. “Wow-Vegetables” – is refered to as edible plants that contains variety of nutrient and a

good source of vitamins and minerals.

11. Vegetables - A plant cultivated for an edible part, such as the root of the beet, the leaf

of spinach (and saluyot) or the flower buds of broccoli or cauliflower.

12. Vitamins -  group of organic substances that are required in the diet of humans and

animals for normal growth, maintenance of life, and normal reproduction.

13. Minerals - An inorganic element, such as calcium, iron, potassium, sodium, or zinc, that is

essential to the nutrition of humans, animals, and plants

14. Food Supplement - nonfood substances that are used to augment the dietary intake of

minerals, vitamins, amino acids, and/or herbs.

15. FreecRadicals - Free radicals are produced through a number of normal internal

functions of the body as well as when the body is subjected to certain toxic

environmental exposures. Free radicals are thought to play a part in the ageing process,

in some auto immune diseases, and in the development of cancer.

16. CO2 - a colorless, odorless, incombustible gas that is present in the atmoshpere and

formed during respiration, usually obtained coal, coke or natural gas combustion from

carbohydrates, by fermentation, by reaction of acide limestone or other carbonates, or

naturally from springs: used extensively in industry as dry ice, or carbon diodixe snow, in

carbonated beverages, fire extinguisher, etc.

17. Anti-oxidants – a substance, such as vitamin E, vitamin C, or beta carotene, thought to

protect body cells from the damaging effects of oxidation.

18. Dinengdeng - Dinengdeng, a delicious concoction of various vegetables (e.g. use of

saluyot) boiled in rice-wash water, broiled or fried fish, onions, tomatoes and fish sauce.

19. Jute (Saluyot) Fiber – it is a produce from plants in the Genus Corchorus

20. Fabrics - a cloth made by weaving, knitting, or felting fibers

CHAPTER II

Review of Related Literature

The issue on nutritious food have been the battle of Nutritionists and even Doctors

and Dieticians. The Department of Science and Technology (DOST) is in constant research

not only to exhaust the usefulness of our natural resources but to discover the nutritive

value of the narurally grown vegetables we have and experimented to its medicinal benefits

to our health at the same time restoring our mother earth by going green or ecology friendly

processes.
 It is said that the newly acclaimed “wow vegetable” is the humble saluyot. A myth

told us that the secret behind the long life, good health and youthful look among Ilocanos is

by simply eating the Saluyot.

A. General Background of Saluyot

History revealed that Saluyot has been grown since 6000 B.C. and originated in Egypt.

It was reportedly eaten by royalties including Cleopatra for its health and beauty benefits.

Known as “Molohiya” that was first cultivated in Egypt. When the Ottomans conquered

Cyprus, Syrian troops were replaced by Egyptian troops under the rule of Mehmet Ali Pasha.

These soldiers brought molohiya or “saluyot” to Cyprus and it was popularized later, when

many Egyptian families moved to Cyprus. Widely known as “famine food” of Africans

because of its being a vegetable of last resort during droughts. It grows abundantly in India

and Bangladesh and a staple food for Ilocanos in the Philippines.

Known locally as “Saluyot” with Scientific Name:  Corchurus olitorious L. Other

common local and international name includes: Jute Mallow or Jew’s Mallow; Jute

(English), Molokhia/Molohiya (Japanese), Saluyot (Tagalog); and Tugabang

(Bisaya).                                

1. Botanical Description - Jute is an erect, grabrous, annual plant or shrub, growing

up to 2 meters high.  The leaves are ovate, laceolate, toothed margins.  Flowers are solitary

with yellow petals on the axils.  The fruit is a capsule with many black seeds. 

2. Adaptability - Jute or “Saluyot” is cultivated over a wide range of

environments.  The plants grow well under hot, wet in the lowland tropics. It also responds

especially to warm, humid weather and is often grown near riverbanks and waste

places.  Cold weather and severe periods of drought can kill the crop.  A loam or silty-loam
soil and plenty of organic matter is ideal.  It tolerates soil pH of 4.5 to 8.0, but more extreme

pH conditions will reduce the availability of iron in the soil.

3. Propagation -  Propagation is through seeds.  However, when germination is low, it

can be overcome by soaking the seeds in hot water.

  4. Cultural Practices

4.1. Preparing the field – Saluyot or “Jute mallow” is a small seeded plant,

therefore, thorough land preparation is required to promote good growth and to minimize

the cost of weeding.  Plow and harrow and rotofill the field.

4.2. Planting – Saluyot or “Jute mallow” is planted either by direct seeding or

transplanting.  Direct seeding is used when seed is plenty, labor is limited and during the dry

season when flooding is not a problem.  Planting is done at the beginning of the rainy season

(May-June).  When there is uniform distribution of rainfall, like in Southern Mindanao,

saluyot can be planted anytime of the year.  The seeds are drilled uniformly 4 to 5 inches

apart in furrows or at the rate of 5-6 kgs of seeds per hectare.  For big scale planting and in

open places, seeds are judiciously broadcast and lightly covered with fine soil by passing a

wooden harrow.

 4.3. Fertilizing -It responds well to added fertilizer, especially nitrogen. A

combination of both inorganic and organic fertilizers improves yield and maintains soil

fertility. The rate of fertilizer application depends on soil fertility, soil type, fertilizer recovery

rate, and soil organic matter.

4.4. Water Management – It is sensitive to drought. Irrigating is critical after sowing

or transplanting to ensure a good stand. At AVRDC, fields are furrow-irrigated every 10 days

during the cool-dry season, and weekly during the hot-dry season. As a rule, plants should be
irrigated if wilting occurs in midday. Irrigate thoroughly to develop a deep, healthy root

system.  Good drainage is essential for plant survival and growth.  Provides drainage canals

to facilitate quick drainage of excess water after heavy rains. Avoid over-irrigation since this

leads to disease development and leaching of soil nutrients. Drip irrigation or micro-sprinkler

irrigation is recommended in areas with limited water supply.  If sprinkler irrigation must be

used, avoid late evening irrigation to prevent foliar diseases.

  4.5. Weed Management. Thorough land preparation is essential. Jute

mallow,  especially when direct-seeded, is slow to establish and vulnerable to competition

from weeds. Weed must not be allowed to crowd or overgrow the young plants.  When

plants are 20 to 25 cm tall, a wooden plow or cultivator is passed between the rows to hill-

up, which can help to suppress the growth of weeds.

5. Pests and Disease Management

  The foliage and shoot tips of Saluyot or “jute mallow” are susceptible to damage by

insects and spider mites.  Nematodes (Meloidogyne spp.) cause stunting of plants. Pest

damage is usually less severe in plantings that are well fertilized and rotated with other

crops. Insect pests may be managed by covering beds with fine-mesh nylon netting.

Pesticides are useful for controlling pests when they cause significant damage.

Choose a pesticide that targets the pest and avoid pesticides that kill beneficial organisms.

Choose pesticides that last only for a short period. To avoid exposing consumers to pesticide

residues, follow instructions for time intervals between spraying and harvesting.

Only a few diseases affect jute mallow. Damping-off caused by Rhizoctonia, Pythium

or Phytophthora spp. occurs in seedbeds. These pathogens are managed through the use of

raised beds, well-drained soils, and proper watering. Stem rot (Sclerotium rolfsii) is a
common disease during the dry season, causing plants to wilt. Stem rot is managed by deep

plowing, using raised beds, rotating crops, and allowing ample time for breakdown of green

manure before planting.

6. Harvesting

  It is harvested 30–60 days after planting, depending on variety. Some varieties are

sensitive to short daylength, causing them to bloom prematurely. These varieties should be

harvested 20–40 days after planting, just before pods develop.  Plants may be harvested

once or several times.  Once-over harvest is adapted for quick growing varieties. Whole

plants (20–30 cm tall) are pulled from soil with roots, washed and tied in bundles.  With

multiple harvests, young leaves and shoots are picked every two to three weeks. New side

shoots will develop and harvesting can be repeated three or four times. Frequent harvesting

delays flowering and prolongs the harvest period.  Jute mallow wilts rapidly after harvest.

Harvest during the cooler time of day, such as early morning or late afternoon, and keep the

produce cool and shaded.  

7. Post-Harvest Handling

It wilts rapidly, common practice in markets and shops is to sprinkle with water to

keep its fresh appearance.  If uprooted, the vegetables can be kept fresh for some days by

putting it into basin with the roots in the water and sold in bunches or by weight.

B. Nutritional Value of Saluyot

Although some dislikes the slimy character of saluyot, its benefits are worth enduring

the slimy character of this vegetable. Its vitamin content is good for eyesight, as the

vegetable contains beta-carotene. Its iron and calcium content necessarily aids a person in

maintaining strong bones and teeth, and a healthy count of red blood cells.
 If you have a If you have a ½ cup boiled saluyot leaves (45g) for your lunch and

dinner, you are assured with 20 kcal for energy, 1.3 g for protein, 0.3 g for fat, 3.1 g for

carbohydrate, 0.4 for fiber, 87.3 mg for calcium, 22.5 mg for calcium, 1,334 for beta

carotene, 1.0 mg for iron, 0.02 for thiamin, 0.04 mg for riboflavin, 0.3 mg for niacin, and 10

mg for Vitamin C, 22.5mg phosphorous, 1334Aug AY-carotene or 222Aug Retinol

Equivalent(vitamin A),.  Saluyot has an antioxidant activity of 77% or Au-tocopherol

equivalent (vitamin E) of 48.9.

QUICKFACTS: Saluyot Nutritive Value: (Boiled/100grams edibe portion)

Nutrients Boiled Nutrients Boiled

Moisture (%) 80.4 – 84.1 Fiber (g) 1.7 –2.0
Food energy (cal.) 43 – 58 Total Carbohydrates (g) 7.6 – 12.4
Protein (g) 4.5 –5.6 Ash (g) 2.4
Calcium  (mg) 266 – 366 Phosphorus 97 -122
Iron (mg) 11.6 Sodium (mg) 12
Potassium (mg) 444 Vit. A (I.U) 6,390
Thiamine (mg) 15 Riboflavin (mg) 28
Niacin (mg) 1.5 Ascorbic Acid (mg) 95

C. Medicinal Health Benefits of Saluyot

The free radicals are the main culprit in cell deterioration of our body. These are the

highly unstable by-products created by our body which uses oxygen. Because they are so

unstable, they react easily with many chemicals inside the cells, and these reactions can

cause tremendous devastation to the delicate cellular control mechanisms. When those

mechanisms are destroyed, the cell may malfunction or die. These cumulative cell damages

are the cause of the common degenerative diseases such as arthritis, hardening of the

arteries, heart and kidney ailments. But worry no more, because health experts discovers
and recommends Saluyot as part of the dietary food which can eradicate the

abovementioned diseases.

Eating natural saluyot or “jute” regularly helps control blood pressure & cholesterol,

and lowers the risk of asthma, cancer, diabetes and heart disease. Dried saluyot leaves can

be made into a tea believed to cure headaches, dysentery, stomach aches and ulcers.

Saluyot contains Vitamin A which aids in repairing the body's cells and improves

eyesight. It also contains Vitamin C or ascorbic acid which improves circulation, helps lower

the risk of cataracts and other eye disorders. It is very essential to function of blood vessels,

healing and the production of connective tissue. The vegetable also assures safety of intake

even for pregnant mothers. It is also the most famous antioxidant and its countless benefits

are well-known.

Natural jute or saluyot also contains Vitamin E which slows down the aches and pains

associated with aging, holds infertility at bay, and increases stamina. It also contains a high

percentage of calcium which contributes to strong teeth and bones.

Other Medicinal Uses of Saluyot or “jute” are as follows:

1. The leaves are very effective in curing headaches.

2. Tea made from the dried leaves is used for curing dysentery and as a tonic for

children with coughs or simple decoction out of dried leaves is good to fight

dysenteria, stomach pain and ulcer.

3. The leaves are also used for curing any disorder of the liver, while the use of the

fruits in treating inflammation and abscesses (boil/swelling) and as a laxative.

 4. Oil from seed can also cure diseases and oils extracted from jute leaves are

effective to heal skin diseases.

5. Fruit can cure inflamation

Internationally claim medicinal uses of Saluyot or Jute

1. Root scrapings – used in Kenya to treat toothaches

2. Root decoction – as tonic

3. Leafy twigs – in Congo againts heart troubles

4. An infusion from the leaves – is Tanzania against constipation

5. Seeds – in Nigeria as purgative

D. Culinary uses of Saluyot.

Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and

can be incorporated to various dishes that would allow individuals to benefit from its

vitamins and mineral content.

Since it can be found easily, there are a lot of local viands and/or dishes that use

saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of

dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots

and dried beans or stir-fried and eaten with rice noddles. It can be steamed and pureed, can

also be added to any soup you make: chicken, beans, pumpkin and so on. The longer it is

boiled or fried, the more sticky it gets, so do not let it stew for too long.

b. Common International Recipes

1. Molohiya – Japan

2. M’loukhia – popular in Egypt, especially with Jews

c. Local/Common Recipes
 1. Dinengdeng

2. Bas-uy

3. Ginataang Saluyot with dabong

(For recipes and photos pls refer to Appendices A and B)

E. Other important uses of Saluyot

a. Vanity and well-ness

- anti-aging benefits due to the high content of anti-oxidant in the form of Vitamin E.

- wrinkle buster, used as facial mask like Cleopatra’s secret of beauty.

- food supplement, infuse with other health boosting fruits and vegetables in tablet,

capsules, juices and coffee forms.

b. Used as Fabric

Saluyot is now an internationally known Philippines agricultural crop for its premium,

earth friendly fabric.

The plant, with its fiber made a debut on the fashion ramp last year when unveiled

by the Philippine Textile Research Institute (PTRI) during a conference in celebration of the

United Nation’s Food and Agriculture Organization’s (FAO) International Year of Natural

Fibers.

“We have weaved 80 percent polyester with 20 percent spinned saluyot fibers to

make smooth fabrics; the mix can go as high as 40 percent saluyot that has been treated to

make fiber,” PTRI Director Carlos Tomboc said in a statement.

 “To make an all-natural blend, saluyot may also be weaved with cotton and is ideal

for curtains and drapes, beddings, table runners and linens, as well as burlaps for nets, ropes,

and geotextiles against soil erosion”, Tomboc said.

Saluyot stems soaked in water for about three weeks yield at least five percent fibers

that passed textile tests for fineness, tensile strength, and residual gum properties, he

added.

Jute, the strong threads made from jute fiber, is used worldwide in sackcloth. One of

nature’s strongest vegetable fibers, it is second only to cotton in terms of production

quantity and range of uses.

Sackcloth makes up the bulk of manufactured products but it is now made into floor

coverings, jute composites, geotextiles, non-wovens, paper pulp, technical textiles, chemical

products, apparel, handicrafts, and fashion accessories.

India produces 60 percent of the world’s jute, with Bangladesh accounting for most

of the rest.

1. Core uses: twine and rope, sackings, carpets, wrapping fabrics (cotton bale), and the

construction fabric manufacturing industry. It can be used in curtains, chair coverings,

carpets, area rugs, hessian cloth, and backing for linoleum. Other uses include espadrilles,

floor coverings, home textiles, high performance textiles, Geotextiles, and composites.

While jute is being replaced by synthetic materials in many of these uses, jute is still

valuable due to its biodegradable nature. Synthetics are not suitable in some cases. For

example certain planting containers for young trees planted directly without disturbing the

roots, and land restoration cloth to prevent erosion while natural vegetation grows are two

good uses.
 CHAPTER III

Conclusion and Recommendation

Conclusion

Indeed Saluyot, jute or jews mallow is an all-in-one vegetable which means that it

contains almost all nutriet our body needed. It is a good source of vitamins and minerals and
anti-oxidants that is beneficial in maintaining our health. Its medicinal uses are countless.

Imagine your paracetamol is just a few steps in your back door, you dont need to rush in the

pharmacy to buy it, neither borrow some extra cash in case you are out of budget.

Its uses for vanity is mystical. Whether Cleopatra’s beauty was maintained due to

jute or not, it remains a mystery.

In terms of its culinary significance the saluyot is sumptuous. With the surprising

recipes around the world its apparently a good source of nutrients. As the trend go local, its

not only the Asians and African who would benefit from it but instead, the whole world since

its being manufactured in the form of noodles, tea, juices, coffee and capsules.

The term “sustainability” doesn’t freed Saluyot as it becomes one of the leading

sources for fabric used. Whether grown naturally or cultivated, it is not harmful to our

environment and it can easily grow in a tropical country like the Philippines.

Recommendation

The significance of saluyot or jute in nutrition is higly recommended to be part in our

daily food intake. Being tag as “wow-vegetable” is synonymous to an all-in-one food. Which

means if included in our daily diet, it would be beneficial to our body. One cup a day is

enough to support the nutritional requirement of a normal person.

REFERENCES:

http://www.livestrong.com/article/289553-normal-persons-diet/

Microsoft® Encarta® 2009. © 1993-2008 Microsoft Corporation. All rights reserved.

http://en.wikipedia.org/wiki/Vanity
http://opinion.inquirer.net/inquireropinion/talkofthetown/view/20100724-282969/Malnutrition-

among-Filipino-kids-up

APPENDICES A

INTERNATIONAL JUTE (SALUYOT) RECIPES

M'loukhia (Green Soup) 

Ingredients

1 tablespoon corn oil 

1 small head (6 cloves) garlic; peeled and ground 
1 tablespoon ground coriander 
8 cup homemade chicken broth 
1 1/2 cup powdered m'loukhia, or 
1 cup fresh leaves, ground (see note: bel; ow) 
1 teaspoon salt 
1 whole fresh hot red chili (opt) 
Procedure

1. In a skillet, heat oil and stir-fry garlic and coriander over moderate heat for 1 to 2
minutes, or until golden.
2. In a pan, bring chicken broth to a boil over moderate heat. Add the m'loukhia, salt, and
chili, if desired. Stir-fry seasoning. Simmer for 10 minutes, stirring frequently. Serve hot with
white rice, adding as much rice as wanted to soup bowl.
VARIATION: You may substitute a 4-1/2 pound duck for chicken used in making broth.
Remove as much skin and fat as possible since American duck are very fat. Prepare a
conventional duck broth with meat. Refrigerate overnight and remove congealed fat.
Prepare and serve the m'loukhia as above.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic
Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New

York, N.Y. D. Pileggi http://www.tropical-recipes.com/africa/R27.php

Molehiya (Molohiya – Japan) 

Good for 4 people

Ingredients
 * About six hands full o f dried molehiya (may also use fresh leaves if desired)
* 1 glass of lemon juice
* 6 tablespoons of olive oil
* 1 onion
* 12 cloves of garlic
* 3 tomatoes
* 500gr of chicken pieces (you can use meat as well)
* 4 glasses of water (enough to cover all the ingredients)
* 2 tablespoons of tomato paste
* 0,5 teaspoon of hot chilly paste
* 1 chicken cube

Preparation
Place the molehiya leaves in a pot with the required amount of cold water and bring
the water to boil.
Next use a strainer to drain the leaves by squeezing the water out of them.
In the meantime saute the chicken pieces in the pressure cooker with the olive oil.
To this add the chopped garlic cloves and the chopped onion and the peeled and
diced tomatoes.
After this process add the drained molehiya leaves, the lemon juice, the chilli and
tomato paste, the chicken cube and salt to taste.
Before closing the lid of the pressure cooker cover the ingredients with adequate
amount of water.
Lock the lid of the cooker and after the sound of the first whistle, allow another 20
minutes for it to be ready for service. 
http://www.northcyprusonline.com/North-Cyprus-Online-Cousine-Main-Dishes-Molohiya.php

Mloukhieh - Jew’s Mallow & Cardamom-Infused Chicken over Rice (Arabian Style)

Prep: 30 minutes
Cook: 60 minutes
Serves: 6 servings
For the Mloukhieh
2kg Jew’s Mallow, fresh or frozen, chopped.
If using frozen, thaw first
1/2kg coriander, finely chopped
4 large shallots, finely diced
9 cloves of garlic, pounded
(add a bit of salt before pounding)
1 teaspoon sweet pepper
Salt to taste
olive oil

Cardamom-infused Chicken
1kg chicken breast, halved
6 whole cardamom seeds
1 cinnamon stick
2 bay leaves
1 onion, halved
1 garlic clove, smashed
1 whole nutmeg
salt and pepper to taste
cover with water- about 1 liter

Vinegar Dressing
1 red onion, finely diced
Apple vinegar-enough to cover

Crispy Bread
2 loaves of Arabic bread, un-separated

Rice
Use basmati rice and cook according to instructions on package

Procedure

Use the broth from the chicken and add it to the mloukhieh. It’s important that the broth is
made in advance and ready for when we start to make the mloukhieh. So, in a deep pot, add
chicken and all the spices, cover with water and bring to a boil. Reduce flame and let cook
for 40 minutes or till the chicken is cooked.

While the chicken is cooking, you can prepare the ingredients for the mloukhieh. Also,
prepare the onion vinaigrette. And also, cook rice according to the package instructions.

In a deep, thick bottomed pot, add some olive oil, about 2-3 tablespoons worth. Once the
olive oil is hot add the diced onions

Cook the shallots for 2-3 minutes or till soft and translucent. Add the pounded garlic. Cook
for a minute or so, then add the coriander and stir well

Strain-in the chicken broth. Add the sweet pepper and stir. And add salt.

Add the chopped mloukhieh (Jew’s Mallow) leaves

Stir well and cover. Cook for 10 minutes on medium-low heat and do not let it come to a
boil. It’s important not to let it boil, since it can coagulate, making it inedible. Mloukhiyeh
has natural thickening agents, so don’t worry if it looks too runny in the beginning.

While the mloukhieh is cooking, we can make the Arabic bread crumbs.

On a bed of rice, layer the mloukhieh, then the chicken, add some bread crumbs and drizzle
with the onion vinaigrette

http://www.dirtykitchensecrets.com/mloukhieh/

Jute Mallow Leaves and Chicken Stew

Ingredients
300 oz jute mallow leaves
(about 4 bunches)
1 cup cilantro, chopped (one bunch)
1/4 cup onion, diced (half an onion)
2 tbsp garlic, minced (7-10 cloves)
1/4 cup lemon juice
3 tbsp olive oil
1 jalapeno, diced
6 cups chicken stock
1 cup of pulled chicken or half a chicken (cooked)
2 tsp sea salt (adjust to taste)
1 tsp freshly ground pepper
Vinegar-marinated Onions

1 sweet onion, finely diced

1 cup apple cider vinegar (Bragg)
pinch of salt

Chicken Stock

1 half chicken (use a whole chicken if preferred)

6 cups water
2 bay leaves
5 cardamom pods
Generous pinch of salt

To prepare for this stew, pick the leaves off the stems and roughly chop them. If
they're chopped finely, they will become stringy, so stay with the rough chop. You will need
about four bunches to make enough to serve four. They wilt like spinach. Set aside the
chopped leaves. Finely dice the onion, jalapeno and garlic and saute in the pot with the
tablespoons of olive oil. Finely chop the cilantro and add to the pot. Once all wilted, add the
chicken stock and start adding the mallow leaves a handful at a time, alternating with the
lemon juice until all the leaves are in. Stir them in the stock to submerge them. Add salt and
pepper and the pulled chicken and let simmer for 10 minutes on low heat. Serve with
steamed rice and vinegar-marinated onions with the vinegar (about 2 tablespoon per plate).

For the chicken stock, place all ingredients in the water, bring to a boil, cover and let simmer
for 40 minutes. Turn off heat and let cool before working on the chicken.

http://en.petitchef.com/recipes/jute-mallow-leaves-and-chicken-stew-fid-544445

Jew's Mallow with Chicken (Lebanese Style)

Melokhiyya Masriyyah
Serves 7 persons

Ingredients
1lb (1/2 kg) Jew's mallow leaves
2lb (1 kg) chicken
10 cups water
1lb (1/2 kg) stewing meat with bones
1 tablespoon salt
1 ½ cups coriander, chopped
1 tablespoon dried ground coriander
1/4 cup ghee or butter
3 garlic bulbs, peeled
1 onion
1/2 teaspoon each pepper, cinnamon
2 tablespoons lemon juice

Procedure

Draw, singe, clean and cut the chicken into pieces.

Place the chicken pieces in a pot with the stewing meat, bones and onion.
Add 10 cups of water and bring to the boil.
Remove the scum, reduce the heat and cook for one hour. Season.
Wash the Jew's Mallow leaves and spread them on a big cloth to dry.
When completely dry, chop finely using a special knife.
Crush half the amount of garlic cloves with the dried coriander. Add the other half
(uncrushed) to the meat and allow to cook in the pot.
Sauté the crushed garlic with the dried and fresh coriander in the ghee or butter. Stir the
ingredients until they become soft.
When the meat and chicken are well done, remove them from the broth. Bone the chicken
and strain the broth.
Put the strained broth over medium heat in a pot with the stewing meat, the garlic and
coriander, lemon juice and the Jew's mallow leaves. Salt to taste.
Allow to come to the boil then reduce the heat and simmer for 5 minutes.
Serve in a large platter garnished with the chicken pieces.
This dish is eaten with cooked rice along with one minced onion mixed in a cup of vinegar.

LOCAL RECIPES
Ginataang Saluyot Leaves with Labong
http://www.yummy.ph/recipe/Ginataang-Saluyot-Leaves-with-Labong

Coconut milk adds a bit of sweetness to this dish, while labong (bamboo shoots) gives it a

textural crunch. Do not overcook saluyot so it won’t have that slimy quality.

Serves 4  Prep Time 10 minutes  Cooking Time 25 minutes

Ingredients

1 cup labong or bamboo shoots

1 small piece ginger, thinly sliced

3 cloves garlic, minced

1 small onion, thinly sliced

1 cup oyster mushrooms

1 cup coconut milk

1 bunch saluyot leaves

salt and pepper to taste

Procedure

1  Boil water in a saucepan and add labong; cook for about 10 minutes. Strain and set aside.

2  Heat another saucepan and sauté ginger and garlic until fragrant. Add onion and

mushrooms, then coconut milk. Add boiled labong and simmer for at least 5 minutes.

3  Add saluyot, then stir and cook for another 5 minutes. Season with salt and pepper.
Pork Dinengdeng with Saluyot
Serves 4
http://kaukautime.blogspot.com/2005/07/pork-dinengdeng-with-saluyot.html

Ingredients:
2-3 cups water
1 garlic clove, smashed and minced fine
1/2 round onion, sliced very thin
2-3 Tbsp bagoong isda or harm ha (fine shrimp paste)
1 whole tomato, sliced into thin wedges
6 cups saluyot or jute leaves
2-4 dried shiitake mushrooms,
soaked in hot water and sliced thin--save
1 cup of the mushroom water
8 oz of lean pork, sliced very thin
Dash cracked black pepper to taste
Dash MSG to taste (optional)
1-2 Tbsp patis or fish sauce/nuoc mam
3 stalks baby bok choy, rinsed clean and cut into 2x2 pieces

Marinade mixture for pork:

1 tsp tapioca starch
2 Tbsp soy sauce
2 Tbsp Shaoxing wine or whiskey
1/8 inch ginger grated fine
mix well with pork for 20 minutes and set aside.

Procedure:
Boil water with tomatoes, garlic and onions until tomato and onions are soft. Add bagoong
sauce. Add in mushrooms and mushroom water and let simmer for 15-20 minutes or until
mushroom is soft.
Add marinated pork and cook for 3 minutes. Pork should be cooked through and broth
should taste rich and meaty.
Add saluyot, bok choy leaves and continue simmering for 3 minutes.
Season with pepper and add more patis and or bagoong/harm ha for saltiness.

Serve with hot steamed rice.

Dinengdeng ng Ilocano
Ingredients:

1 milk fish (bangus); fried or grilled

1 cup string beans; cut into 2" long
6 pieces okra
1 cup squash; cut in cubes
1 big ampalaya; cut in 2” rectangular lengths 
1 onion; sliced
2 large tomatoes; sliced
1 cup jute leaves (saluyot)
1 root ginger; crushed
Bagoong isda
3 cups water

Cooking Instructions:

In a casserole, bring water to boil.

Add onion, ginger, and tomatoes. Let stand for 3 minutes.  

Season  with bagoong and continue boiling for 5 minutes.  

Remove the scum that rises on top of the liquid and then drop the milkfish.  

Simmer for 5 minutes, then add vegetables. Cook until vegetables are done. 

Adjust seasoning according to taste. Serve hot!

http://www.myfilipinorecipes.com/vegetable/dinengdeng-ng-ilocano-recipe.html
Inabrao (Dinengdeng) Saluyot and Green Papaya Recipe

Ingredients:

2 medium bundles of saluyot leaves, thoroughly washed

1 small green papaya, peeled and sliced

Fillet bits of fried fish

1/4 cup anchovy sauce (increase if desired)

Kalamansi (citrus) or lemon

Water

Cooking Instructions: 

Fill a pot with half liter of water and bring to boil. Add anchovy paste and cover for 2

minutes. Add green papaya, when half-cooked add the saluyot leaves and fish fillet, then

follow with lemon juice. Let boil until saluyot is cook.

Grilled fish superbly complements this dinengdeng recipe but since we do not have the

luxury to grill, fried fish is the next best option.

http://foodtreatsandmore.blogspot.com/2009/08/inabrao-dinengdeng-saluyot-and-green.html
Dinengdeng, Labong, Saluyot at Sigarillas

1/4 k. labong, sliced, parboiled

2 bundle saluyot leaves, trimmed,

coarsely cut crosswise

2 bundle sigarillas, cut into wedges

2 pcs. grilled alumahan or any other fish

4 tsp. bagoong isda

2 medium size tomato, quartered

1 small size onion, chopped

salt

Cooking Procedure:

In a casserole bring to a boil 1 to 2 cups of water. Dilute bagoong na isda in 1 cup of water,

strain in a sheave and pour in solution and simmer for 3 to 5 minutes, remove all scams that

rises. Add inlabong, onion and tomato, simmer for 3 to 5 minutes. Add

in saluyotand sigarillas cook for another 3 to 5 minutes or until vegetables are just cooked.

Season with salt if required. Top with grilled fish and keep covered for a minute. Serve hot.

http://www.overseaspinoycooking.net/2009/02/dinengdeng-labong-saluyot-at-sigarillas.html
Warm Saluyot Salad @

Fish out of Water (also by Red Crab) is just one of the must-try restaurants at Greenbelt 5.

(UNFORTUNATELY THEY DONT GIVE THE RECIPE)

Warm Saluyot Salad (PhP 245 per order)

Warm Saluyot Salad comes with a Wild Berry Vinaigrette dressing (which
you have to pour over). The salad is actually meant for sharing. Serving
size is good for 3 to 4 people. This salad is highly recommended for those
who are diet conscious because of the dressing for this salad).

http://www.foodtrippings.com/casual-dining/fish-out-of-water/
APPENDICES B (PRODUCTS MADE OUT OF JUTE FABRICS)
 Jewelries out of Jute

Wedge sandal and Handbags from Jute Fibers

Threads and Kitchen Rugs from Jute Fibers