🇸🇱 Sierra Leonean Cuisine

Krain Krain

Jute Leaf Soup

Prep Time 45 min

Servings 6

Difficulty Medium

Calories 360 kcal

A viscous, slippery soup made from finely shredded jute leaves cooked with palm oil, dried fish, and crayfish, known for its distinctive slimy texture.

Ingredients

400g jute leaves (or corchorus), finely shredded
200g dried fish, deboned
100g smoked fish
3 tbsp palm oil
1 large onion, chopped
2 scotch bonnet peppers
2 tbsp ground crayfish
2 bouillon cubes
Salt to taste
3 cups water

Instructions

1 Wash jute leaves thoroughly and shred very finely.
2 Heat palm oil in a pot, sauté onion until soft.
3 Add dried fish, smoked fish, scotch bonnet, and bouillon cubes.
4 Pour in water and bring to a boil, simmer 10 minutes.
5 Add ground crayfish and stir well.
6 Add shredded jute leaves, cook 15-20 minutes until thick and slimy.
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.