Finely chopped jute leaves cooked into a glossy, mucilaginous stew with garlic and coriander, delivering a flavor unique to Nile Valley cuisines.
Instructions
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1
Wash and very finely chop molokhia leaves (or rehydrate dried).
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2
Cook chicken in stock until tender. Remove chicken and reserve broth.
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3
In a pot, heat ghee and sauté garlic until golden.
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4
Add coriander and cook 30 seconds.
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5
Add chopped molokhia to broth and bring to a simmer.
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6
Cook 15 minutes. Return chicken. Add lemon juice and salt.
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7
Serve over rice or with kisra.
Did You Know?
The fine chopping of molokhia is considered an art form — the leaves must be cut so fine they dissolve into the broth, never chunky.
The Story Behind Molokhia
Molokhia traveled south along the Nile from Egypt, where it has been eaten since pharaonic times. South Sudanese communities along the White Nile adopted it and made it their own, adjusting spicing to local tastes while maintaining the signature silky texture.
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