stew of beef and garden eggs in a jute mallow leaf base served on a bed of rice
Click on the image, above to submit to Pinterest.

Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew)

Fakoye Achoutoob (Beef, Garden Egg and Jute Mallow Leaf Stew) is a traditional Malian recipe for a classic stew of beef, garden eggs and fermented locust beans with jute mallow leaves, smen and onion. The full recipe is presented here and I hope you enjoy this classic Malian version of: Beef, Garden Egg and Jute Mallow Leaf Stew (Fakoye Achoutoob).

prep time

30 minutes

cook time

120 minutes

Total Time:

150 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSpice RecipesBeef RecipesStew RecipesMali Recipes

(click this button to prevent the screen from sleeping so Cook Mode is 'ON')

Method:

Place a saucepan over medium heat. Once hot add the clarified butter and wait until it's all melted. At this point take the pan off the heat.

Place the jute leaf powder in a heat-proof bowl and, stirring continually, pour in the melted clarified butter. Continue stirring until you have a smooth paste (this will take a few minutes).

Blanch the tomatoes, plunge in ice cold water then peel and finely dice. Cut the garden eggs into quarters.

Place a large saucepan or cast iron casserole (Dutch oven) over high heat. Once hot add a little oil and use to fry the beef for 2 minutes, stirring regularly. Now add the onion, garlic, garden eggs and tomatoes. Stir to combine then season to taste with salt and black pepper. Cover and continue cooking for 5 minutes, stirring frequently.

Now add the jute leaf and butter mix as well as the vegetable stock, the soumbala and the bay leave and habaneros (leave whole for a milder effect, chop if you like it spicy).

Cover and continue cooking for 10 minutes before reducing the heat to medium. Continue simmering briskly for 90 minutes.

Serve hot, accompanied by plain white rice.