Krain Krain (Jute Leaf Stew)

Ingredients:

500g jute mallow leaves
1 barbecued fish
2 dried fish, cleaned and broken into pieces
300g beef, cut into bite-sized pieces
6 small crabs (optional)
1 large onion
20 finger chillies
1 garden egg
120ml (1/2 cup) red palm oil

3 maggi cubes
salt, to taste

Method:

Slice the onion, chop the garden egg then pound to a paste with the finger chillies in a mortar (or chop in a food processor).

In the meantime, steam the crabs for 10 minutes, allow to cool then remove the top shells, gills and mouthparts.

Pick the mallow leaves, discarding any tough stems and discoloured leaves. Was them thoroughly until the water runs clear. Take a handful of leaves, wring dry then tear in half. Using a sharp knife, shred the leaves that stick out between your curled thumb and forefinger. Repeat this process until all the leaves have been shredded in a bowl. Alternatively, pass the leaves through a coarse meat mincer.

Strip the flesh from the barbecued fish, cutting the meat into bite-sized pieces. Heat the red oil in a pot, add the barbecued fish, beef and dried fish. Fry gently for 6 minutes, until the beef is coloured then crumble in the Maggi cubes.

Stir in the onion, garden egg and chilli mixture fry for a few minutes then add in the shredded jute mallow greens. Stir well until everything is combined then add 250ml (1 cup) boiling water and stir to combine.

Bring to a simmer and cook for 20 minutes then stir in the prepared crabs. Cover and cook for 10 minutes more, until everything is hot. Adjust the seasonings to taste and serve on a bed of rice or accompanied by fufu.