How to Cooking Delicious Jute Mallow and Okro Soup with Lafu

How to Cooking Delicious Jute Mallow and Okro Soup with Lafu Delicious, fresh and tasty.

Jute Mallow and Okro Soup with Lafu. Meanwhile, in a small skillet, heat the olive oil over medium-high heat until hot. Add the garlic and a sprinkling of salt. Jute leaves, when cooked, get slimy, in a manner similar to the way stewed okra does.

The edible part of jute is its leaves.

Other names for Jew's Mallow include Jute Mallow, Indian Jute, Nalta Jute, moroheiya, bush okra, saluyot, and West African sorrel.

Moroheiya, which is sometimes spelled molokhia and mulukhiya, means mallow leaf in Arabic.

You can have Jute Mallow and Okro Soup with Lafu using 11 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Jute Mallow and Okro Soup with Lafu

1. You need of Jute Mallow(ewedu)500g.

2. You need of Okro200g.

3. You need of Ponmo(cow skin).

4. You need of Fried fish.

5. You need of Iru(seeded)2tbs.

6. You need of Palm oil3cksp.

7. It’s of Ground Crayfish3tbs.

8. You need 1 tbs of Pepper.

9. You need of Seasoning Cube2.

10. It’s 1/2 tsp of Salt.

11. Prepare of Lafu Flour.

Despite being a foreign word, moroheiya is commonly used in Western countries.

We use Jute leaves to cook Molokhia and that's also the Arabic name for jute leaves, while mallows are called Khobeizeh.

Jute mallow plant doesn't grow in the wild, it's normally planted and harvested during the summer.

This mean green soup is rich in flavor from the addition of garlic and coriander.

Jute Mallow and Okro Soup with Lafu instructions

1. Assemble major ingredients.

2. Wash okro and ewedu,slice and chop both till tender and sticky,wash ponmo well,soak in water for 30mins,drain and season, massage marinade into ponmo add little iru also,leave for 1hr.

3. Add little water to cover ponmo,cook for 5mins,add palm oil,crayfish,left iru,pepper,stir,bring to boil,taste to adjust with seasoning cube and salt,when it boils more,add ewedu,stir,cook for 1min,dont cover,add fish, add okro last,stir Cook for 1min,remove from heat,plate it.

4. Boil water for lafu,when it boils,pour into a bowl,pour in lafu in a round motion,and mix with a wooden spatula,for a smooth texture,add little more water round the bowl to get a smooth morsel,mix well, viola,scoop into a dish and smoothen, enjoy this diamond dish!!!.

Not long ago, and in many homes of rural Egypt today, the jute plants were bought fresh.

Leaves were removed one at a time, put together on a huge cutting board then, and using a mezzaluna, they were finally chopped.

As you can imagine, this is a long process.

In a deep pot over medium-high heat melt ghee.

Molokhia is a very delicious and nutritious Middle Eastern dish.