Morris Gbolo's World Crops Farm
Our Favorite Crops
Kittley (medicinal egg plant) – Only the size of a very small cherry tomato, the Kittley eggplant is an important medicinal food for many West African cultures.

Bitter Ball (white egg plant) – Our special strain, direct from a Liberian woman living in New York City who provided seeds of her favorite variety, is a large oval white eggplant about the size of a big goose egg.

Habenero (hot pepper) – At more than 300,000 Scoville heat units, the Habenero pepper is one of the hottest in the world. Prized for its searing heat and rich, smokey flavor, it is a favorite among Mexican Hispanics and Africans.

African Hot Pepper Stew recipe (for family of 4-6)
  Courtesy: Mrs. Emily Ayeni, December 14, 2011

Ingredients:
   1-2 whole Habanero (Use 1 for the very hot type and 2 for the less hot type)
   6 medium-size tomatoes
   1 large onion
   3 cloves of garlic
   2 large red bell pepper
   2 stalks of celery
   2 cups of water
  ½ cup vegetable oil
Blend all ingredients and boil for 20 minutes, adding water if too thick.
Cut 1 fresh chicken into small/medium pieces and cook separately until well done
Add cooked chicken to stewed vegetables
Salt to taste and boil an additional 15-20 minutes.

       Serve African Hot Pepper Stew with rice, rice & beans, boiled African yam (Dioscorea sp.), boiled potato (Solanum tuberosum), bread or other similar foods. It also mixes well with okra and vegetable (greens) soups used for eating African pastes such as pounded yam, amala, eba, foofoo/fufu, tuwo, etc.

Jamaican Red (hot), Yellow (hotter), and Chocolate (hottest! pepper) – Our customers agree that our Jamaican Chocolate pepper is the hottest! Maybe even hotter than our Habaneros! Give them a try, if you dare.

Okra – A standard ingredient in African and Cajun cooking, okra adds a base to soups or can be eaten by itself.

SweetPotato Shoots – Many cultures around the world prize not only the swollen roots of the sweetpotato plant, but the tender young shoots or ‘tips’ and leaves as potherbs/greens. Click here for a fact sheet on the nutritional and medicinal benefits of sweetpotato leaves.

Summer Greens-
Malabar Spinach
Also known as Ceylon or Vietnamese Spinach with green or red stems, this warm season summer green has a gummy sap like okra and is a good thickener for soups or stews.
Jute leaves Rich in vitamins, carotinoids, calcium, potassium and dietary fibers, Jute leaves are used as both a vegetable and a traditional herbal medicine in many tropical cultures.
Roselle (Hibiscus) – This member of the Hibiscus family provides food from many parts of the plant. The leaves are eaten in many cultures and as the local names imply – Sour-sour in Africa, Burmese Sour Spinach in southeast Asia, … in South America/Mexico – are quite bitter. In addition to the leaves, the fleshy calyx at the base of the flower is used as a meat substitute in African stews, and the flowers provide coloring and flavor to a popular sweet drink in Mexico. 
Amaranth (Callaloo) One of many leafy greens known as callaloo in the Caribbean, comes in a variety of colors from all green, to reds and purples and variegated. All can be steamed, par-boiled or sauteed like traditional spinach.

Come join us from mid-July through October to pick your own favorites including those above and many more.

Hope to see you soon!

Morris Gbolo's World Crops Farm
330 Tuckahoe Road
Vineland, NJ 08360


mail@worldcropsfarm.com

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