Mallow-leaf Stew is a modern African Fusion recipe for a classic wild food stew of okra, fish, toamtoes, okra and onion that's thickened and flavoured with common mallow leaves. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Mallow-leaf Stew.
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The leaves of the common mallow (Malva sylvestris) are edible but mucilaginous. As such they're very much like many commonly-eaten West African leaves. This is my version of Nigerian Kuka (Baobab Leaf) Soup (which is actually a stew). Here the mallow makes a very acceptable substitute for Baobab leaf, and just like the West African original it aids in thickening the stew.
Ingredients:
225g fresh common mallow leaves, shredded
225g dried, ground, okra
1 fresh chilli
4 fresh tomatoes
1 small onion, sliced
500g dry or fresh fish
6 tbsp groundnut oil
1l stock or water
salt to taste
Method:
Wash and clean a fish (if it's fresh season with salt and black pepper). Grind the tomatoes, onion and chilli to a paste in a pestle and mortar or a a food processor. Pour the stock into a large pot and add the tomato paste and the groundnut oil.
Bring to the boil, reduce to a simmer, cut the fish into steaks some 3cm thick, add these and cook for 15 minutes. Add the okra and common mallow leaves then cook for a further 10 minutes. Season to taste and serve hot on a bed of rice.
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