I got introduced to Jute leave stew here in the U.S. by my yoruba friends. The baby jute leaves used to make this stew because they are not as tough and fibrous as the adult leaves.
The stew is so easy to whip up, and is a weeknight fav in our home. It is usually enjoyed with the classic Nigerian red stew. This week, we used oven dried goat meat to make our stew… deliciousness overload!
Jute leaf stew is super nutritious, its viscosity makes it easy and fun to swallow especially when paired with “Amala” (A dried Yam pudding of sorts). No wonder many young children have made this stew their favorite.
Jute leaf stew requires just about 5 ingredients:Frozen jute leaves, water, salt, pepper and garlic. Blend all these ingredients together, and then heat for about 5 – 7 minutes in the microwave or on the stove top.
That’s all. Serve with Nigerian red stew and enjoy!
Oya Come Chop! 🙂
Just take a look at this??!!! Looks sooo yummy! Some people add locust beans to their jute leaf stew. Love this meal as it is so so so nutritious. Thank you for the quick recipe! I’ll be trying your pepper stew next!