Chadian Mouloukhiyé (Jute Mallow Leaf and Beef Stew)
Chadian Mouloukhiyé 2 (Jute Mallow Leaf and Beef Stew) is a traditional Chadian recipe for a classic stew of beef and jute mallow leaves in a spiced chicken stock base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Jute Mallow Leaf and Beef Stew (Chadian Mouloukhiyé 2).
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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. This is the meat based stew version of the dish, though a jute mallow leaf soup is also prepared (see the recipe for Chadian Mouloukhiyé (jute mallow soup))
Before beginning, thaw the molokhia leaves if frozen, transfer to a blender then render to a smooth purée with 200ml water.
Set a large pan or cast iron casserole (Dutch oven) over medium heat. Once hot add the oil and allow to heatup.
Use the hot oil to fry the onion for about 5 minutes, or until soft and translucent. At this point add in the meat and fry, stirring frequently, until coloured all over.
Now add in the garlic, along with all the spices. Stir to combine then fry for 60 seconds to bloom the spices.
Pour in the chicken stock, bring to a simmer, cover and cook for 60 minutes or until the meat is tender.
At this point pour in the molokhia (jute leaf) purée. Bring to a simmer and cook for about 20 minutes, or until thickened.
Serve the meat and stew into bowls accompanied by rice.
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