Molokhia recipe

Jute mallow leaves chopped fine and whisked into a lamb broth until the stew turns slippery and green, finished with crushed garlic and dill.

1 hour and 40 minuteseasy10 ingredients

Ingredients

• 500 g molokhia leaves
• 500 g lamb on the bone
• 6 clove garlic
• 1 bunch fresh dill
• 1 onion
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 pinch bicarbonate of soda
• 1 lime
• 1 tsp salt

How to make Molokhia

1. Simmer 500 g of lamb on the bone with 1 chopped onion and 1.5 litres of water for 1 hour, skimming the foam, until you have a clear meat broth.
2. Strip 500 g of fresh molokhia leaves from their stems and chop them as finely as you can; frozen minced molokhia works and is what most South Sudanese kitchens abroad use.
3. Season the broth with 1 teaspoon of ground coriander, 1 teaspoon of ground cumin and 1 teaspoon of salt.
4. Add a pinch of bicarbonate of soda to the broth to keep the leaves bright green, then stir in the chopped leaves.
5. Simmer uncovered for 20 to 30 minutes at a bare tremble. The stew must never roll at a hard boil or the leaves separate from the broth.
6. Crush 6 garlic cloves with a pinch of salt into a paste and chop a large handful of fresh dill.
7. Stir the garlic and dill into the pot in the last 5 minutes; these two are what make it taste South Sudanese rather than just a green soup.
8. Beat the stew with a whisk, or with a wooden lofrega if you have one, until it is slippery and thick but the leaf pieces are still visible.
9. Serve hot with kisra, injera or rice, with lime wedges to squeeze over.

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