Table 3 Traditional methods of preparing U. simensis for human consumption in three zones of Ethiopia

1st

Harvesting young shoots from the field wearing thick cloths to prevent stinging ness of the leaves

2nd

Mashing the leaves on traditionally made sieve from grass

3rd

Boiling the leaves in plenty of water in clay pots

4th

After 5–10 min of boiling, separating the leaves from the liquids and they discard used water

5th

Mixing partly cooked leaves with specially prepared barley flour (hulled, slightly roasted, and milled barley grains) and recooking for 15 min

6th

The mixture will be cooled down overnight

7th

Consumed next day with injera (traditionally made fermented teff and or sorghum/maize dough made into thin bread)