Soup
Fakoye (Jute-Leaf Sauce)
About
A slippery, savoury jute-leaf (molokhia) sauce of the Songhai-Zarma people of western Niger, seasoned with dried fish and fermented locust bean and eaten over rice or millet.
Equipment
- Heavy pot
- Wooden spoon
- Blender or mortar
- Sieve
Ingredients
Fresh or dried jute leaves (fakoye/molokhia)4 cups
Beef or lamb, cubed500 g
Dried or smoked fish, flaked1 cup
Soumbala (fermented locust bean)2 tbsp
Onion, chopped1
Garlic cloves3
Fresh ginger1 tbsp
Scotch bonnet or dried chilli1
Okra (optional, for extra draw)4 pods
Stock cubes2
Saltto taste
Water5 cups
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