We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food and drinks from the motherland and the motherland diaspora.
This week on our Afro Cuisine recipe is Molokhia, a sumptuous and nutritious meal of the people of Sudan/South Sudan. This recipe shows you how to make Molokhia.
The healthy meal made of Molokhia leaves which are cooked in a meat-based soup. The scientific name of the plant is Corchorus Olitorus.
It is known as Jews mallow or Tossa Jute pant. The word Molokhia is translated from Arabic, which is a language spoken in Sudan. Therefore other spellings of the meal are; Mulukhiya or molohiya.
The meal is classically eaten with Kisra(origin Sudan) or Injera(origin Eritrea) as shown above. Both are a type of thin, flat unleavened bread.
A lot of food scholars are of the opinion that the leaf’s, origins lie in Ancient Egypt. It is also a well-known dish in the Medieval Arab world.
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Ingredients Needed to Make Molokhia
Ingredients
1. 2 packs of frozen Molokhia
2. 1 red onion
3. 1 tsp blended Garlic cloves
4. 2 lbs lamb meat, cubed, bones included
5. 1 tsp Baking soda
6. 2 tsp Salt
7. ¼ tsp coriander, ground
8. ¼ tsp black pepper, ground
9. 1 tbsp Dill, fresh, finely chopped
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How to Prepare
1. In a large pot, put some lamb meat, and onion, and add cups of water. Cook on medium heat for 45 minutes.
2. Add 2 packs of unfrozen Molokhia into the pot.
3. Add salt, fresh dill, black pepper, coriander, and baking powder.
4. In a small saute pan, heat up a tablespoon of olive or vegetable oil on medium heat. Add in crushed cloves of garlic and fry until golden brown.
5. Once the garlic is properly fried, bring the pan over the pot with the Molokhia in it, and then ladle some of the mixture over the garlic.
Serve with Kisra or Injera.
