Krain Krain (Sierra Leonean Jute Leaf Stew) with Tilapia
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Ingredients
- 500 g tilapia fillets
- 500 g frozen spinach
- 150 g okra
- 5 tbsp red palm oil
- 2 onions
- 1 scotch bonnet chilli
- 2 tbsp dried shrimp
- 300 g long-grain rice
Nutrition (per serving)
- Calories
- 622 kcal
- Protein
- 38.1 g
- Carbohydrate
- 68.1 g
- of which sugars
- 5.6 g
- Fat
- 20.7 g
- of which saturates
- 9.4 g
- Fibre
- 6.5 g
- Salt
- 0.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Krain krain is jute leaf (also sold frozen as molokhia in Middle Eastern sections); frozen spinach with finely chopped okra copies its soft, slippery texture. Defrost the spinach and squeeze out some of the water. Finely chop the okra.
- 2
Heat the red palm oil in a large pan over a medium heat and fry the chopped onions and finely chopped scotch bonnet for 5 minutes.
- 3
Add the spinach, okra, the dried shrimp ground to a powder and 300ml water. Simmer uncovered for 12-15 minutes, stirring now and then, until thick and glossy. Season with salt.
- 4
Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender.
- 5
Cut the tilapia into large pieces, lay them on top of the greens, cover and simmer gently for 6-8 minutes until the fish is opaque all the way through and flakes easily.
- 6
Serve straight away over the rice, and cool any leftover rice quickly.
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