A viscous, slippery soup made from finely shredded jute leaves cooked with palm oil, dried fish, and crayfish, known for its distinctive slimy texture.
Instructions
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1
Wash jute leaves thoroughly and shred very finely.
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2
Heat palm oil in a pot, sauté onion until soft.
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3
Add dried fish, smoked fish, scotch bonnet, and bouillon cubes.
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4
Pour in water and bring to a boil, simmer 10 minutes.
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5
Add ground crayfish and stir well.
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6
Add shredded jute leaves, cook 15-20 minutes until thick and slimy.
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7
Serve with rice or foofoo.
Did You Know?
Krain krain gets its name from the Krio word for the jute leaf, and the slimier it is, the more authentic it is considered.
The Story Behind Krain Krain
Krain krain is deeply embedded in the food culture of Sierra Leone. Jute leaves have been used in West African cooking for centuries, valued for their nutritional density and the distinctive mucilaginous texture they give to soups.
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