Get a taste of two cultures! Palava sauce is a popular dish in Liberia, West Africa, and this dish is prepared the Liberian way. What does palava sauce/molokhia taste like? Our Liberian palava sauce is a spicy smooth stew that is mainly a mixture of palava sauce leaves, seitan, and the beloved red palm oil; vegetarian African food is lit. In Liberia, palava sauce and fufu always go hand in hand. It is a great swallow to have with cassava fufu or plantain fufu. In ancient Egyptian cuisine, the leaf is called green molokhia. How amazing our ancestors have this food in common.
We don’t do palaver talk Oo. No hurry Oo, let’s unpack this recipe small-small and enjoy the juicy details… And, if you fancy the texture of stewed okra, you’ll undoubtedly incorporate this recipe into your repertoire.
What is Palava Sauce Leaves?
Let’s settle this first, palava sauce leaves is not synonymous with mulukhiyah leaves. In vegetarian African food names, palava is an African idiom that is loosely translated to mean trouble or confusion. So, why the name? No one knows exactly, although some believe that palava sauce has the power to either calm tensions or cause them. This is itself a motivation to try it out, right?
That said, molokhia is a name that refers to both the plant and the dish. As a plant, it is a green leafy vegetable that adds a distinct flavor and texture to this enticing sauce. It is also worth noting that as a delicacy, molokhia soup is enjoyed not only in ancient Egyptian cuisine but also in the Middle East and much of African countries. Presently, molokhia soup is a worldwide delicacy, of course, the only difference is the ingredients used to prepare it. Mulukhiyah is the word Liberians use to refer to these nutritiously packed leaves. You can find them at the frozen section in any Middle Eastern store. Its English name is Jute leaf OR Jew’s Mallow.
As alluded to earlier, other variations of palava sauce substitute mulukhiyah for other leafy vegetables like spinach, taro, or amaranth. To bring out that smooth slimy texture, you’ll need to add ground egusi or ogbono seeds. While at it, you can try out this simple and tasty egusi stew recipe, a trending vegetarian African food.
Is Mulukhiyah Good For You?
Did you know that some communities forbade women from eating molokhia with claims that it’s an aphrodisiac? Well, much as we can give our thoughts on this, we’ll let the experts handle it.
Among its numerous rewards to your body, mulukhiyah is a sedative and aids in maintaining good vision.
What does Palava Sauce Taste Like?
On its own, molokhia has a rich earthy taste that is almost similar to spinach. What makes the taste distinct is the ingredients that make the sauce. You can relish your Liberian palava sauce as spicy as you can handle. On the protein front, we used homemade seitan because we are about proving that a plant-based lifestyle is not as dull as you may imagine 🙂
Liberian Palava sauce and fufu is the coveted combo that will give you that desired West African feel. You can also serve it over boiled rice or any starch of your choice. No pressure 🙂
Throughout the video, I warn not to cover the pot and that is because doing so will cut the slime from the leaves. It will lose its essence. I am excited to about ancient Egyptian cuisine and feel close to ancestors this way. Be sure to check out the video tutorial for details on how to make this simple healthy dish. Beyond its comforting and palate elements, molokhia soup in itself is a wholesome meal.
There you have it Ooh. We hope you now have the perfect image of this Liberian goodness. Try out this simple plant-based recipe and remember to share your experience in the comments. If the texture is too smooth for your liking, we’ve got this delish homemade stew that you might enjoy. Curious about a no-animal-meat food lifestyle? peep instagram to see what I eat live😊.
- 1.5 cup Broth
- half onion diced
- 2 bags palava sauce (aka molokhia 400g ea.)
- 1 TBSP Habanero diced
- 1/3 cup red oil
- 228g Seitan (protein)
- ¼ tsp salt to taste
- Place a heavy-bottomed cooking pot on the stove at a low flame.
- Add 2 bags or 400 grams of Palava sauce, which is also known as molokhia soup.
- Add one and a half cups of broth and stir well.
- Turn the flame to medium-high. Do not cover the pot yet. Bring the mixture to a boil. You need to keep it boiling for at least 15 minutes.
- Add a half-diced onion and one tablespoon of diced habanero. Onion adds texture to the soup while habanero adds flavor.
- Stir well to mix all the contents. Add 228 grams of seitan to the stew. Reduce the heat to a low flame and simmer the palava sauce for about 5 minutes.
- Add one-fourth teaspoon of salt and half a tablespoon of spicy African fuud. (Feel free to add or reduce the seasonings as much as you like)
- Stir to combine everything while keeping the flame low. Add one-third cup of red oil. Allow the soup to cook for around 5 minutes. After stirring, turn off the flame.
- Now partially cover the pot and let the soup rest for a while.
- Enjoy the delicious palava sauce. You can pair it with fufu if you desire.
This molokhai soup with jute leaves is a perfect deal for anyone looking to enjoy yummy vegetable-friendly food. You can refrigerate the soup for later use. This is the specialty of palava soup that it can be kept frozen. When you want to enjoy the soup again, simply reheat it.
This veggie version of palava sauce or molokhai soup would please both your taste buds and hygiene chart.
Give your reviews about how you got along with your palava sauce seitan stew.
Do you think we can add any other cooked protein to our stew?