Ingredients
- 1 buncharound 200 grams
- 2 cupsor chicken broth
- 2 clovesminced
- 1 English muffinfinely chopped
- 2 tablespoons Beef broth
- to taste
- to taste Dried oregano
Directions
Molokhia, also known as Mulukhiyah or Ewedu, is a dish made from the leaves of Corchorus olitorius, a plant that is native to Africa and Asia. The leaves are cooked in a broth with meat or fish, and the resulting dish is a thick, green soup. Molokhia is a popular dish in many countries in the Middle East, North Africa, and West Africa. It is a good source of vitamins A and C, and it is also a good source of fiber.
Steps
1 Done | Wash the Molokhia leaves thoroughly and remove any tough stems. Chop the leaves into small pieces. |
2 Done | Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and chopped onion, and sauté until they turn golden brown and fragrant. |
3 Done | Add the chopped Molokhia leaves to the pot and stir-fry for a couple of minutes until they wilt. |
4 Done | Pour in the chicken or vegetable broth and season with salt and pepper. Stir well. |
5 Done | Reduce the heat to low, cover the pot, and let the Molokhia simmer for about 15-20 minutes. This will allow the flavors to meld together. |
6 Done | After simmering, remove the lid and check the consistency of the Molokhia. If you prefer a thicker texture, you can cook it for a few more minutes, uncovered. |
7 Done | Taste the Molokhia and adjust the seasoning if needed. |
8 Done | Serve the Molokhia hot over a bed of cooked rice. Squeeze some lemon juice on top for added tanginess, if desired. |
