Chadian Mouloukhiyé (Jute Mallow Soup) is a traditional Chadian recipe for a classic soup of molokhia, jute mallow leaves in a meat stock, tomato purée and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Jute Mallow Soup (Chadian Mouloukhiyé).
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Mouloukhiyé, Chadian jute mallow leaf stew in an earthenware bowl
During the rainy season, Corchorus olitorius, jute mallow grows in profusion and the leaves are used to prepare a green soup known as mulokheya in Chadian Arabic. They're also used to prepare a meat-based stew known by the same name (see the recipe for Chad Mouloukhiyé 2 (Jute Mallow Leaf and Beef Stew)). The traditional recipe prepares the meat stock as part of the dish, but I'm using ready-made lamb or beef stock here.
When making jute-mallow based dishes I usually buy mine frozen from my local Nigerian store.
Ingredients:
2 tbsp oil
2-3 large garlic cloves, crushed
1/2 tsp chilli powder
1 ½ tbsp dry coriander.
1 chicken stock cube
500–700ml meat (or chicken) stock
¼ teaspoon baking soda (potash would traditionally be used)
2 tbsp tomato purée (optional)
2 tbs red palm oil
400g chopped Molokhia (jute mallow) leaves
Salt, to taste
Method:
Set a deep stock pot over medium-high heat. When hot add the oil and use to fry the garlic for 30 seconds until lightly golden and fragrant.
Add the ground coriander and cook, stirring constantly, for another 30 seconds.
Pour in 360ml stock and crumble over the stock cube. Stir until the stock cube has dissolved then add in the baking soda.
Add the jute mallow leaves and reduce the heat to medium low. Using a spatula beat the molokia greens until then have all wilted into the stock.
Add in the tomato purée and the red oil, stirring until dissolved into the soup.
Check the consistency of the Mouloukhiyé. If you like it very thick it may be fine as it is, but if you like it thinner add in more stock until you obtain our preferred consistency.
Return to a simmer and cook for about 10 minutes more until the jute mallow leaves no longer taste raw.
Serve warm accompanied by rice or boiled and mashed cassava.
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