🇸🇸 South Sudanese Cuisine

Molokhia

Jute Leaf Stew

Prep Time 40 min

Servings 4

Difficulty Medium

Calories 306 kcal

Finely chopped jute leaves cooked into a glossy, mucilaginous stew with garlic and coriander, delivering a flavor unique to Nile Valley cuisines.

Ingredients

500g fresh molokhia (jute) leaves or 200g dried
400g chicken, cubed
4 cloves garlic, minced
2 tbsp ghee or vegetable oil
1 tsp ground coriander
1 tbsp lemon juice
Salt to taste
3 cups chicken stock or water

Instructions

1 Wash and very finely chop molokhia leaves (or rehydrate dried).
2 Cook chicken in stock until tender. Remove chicken and reserve broth.
3 In a pot, heat ghee and sauté garlic until golden.
4 Add coriander and cook 30 seconds.
5 Add chopped molokhia to broth and bring to a simmer.
6 Cook 15 minutes. Return chicken. Add lemon juice and salt.
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.