How to Cook Molokhia, A Health Restoring Food

Molokhia-1-2

The other day I made a discovery when I was in my local Asian shop. It was a bag of frozen green leaves, never heard of or seen by me before. My Mauritian soul took over.  I remembered all the braised and sauteed green leaves we cooked and ate everyday. Leaves such as watercress, chow chow, pumpkin and patra are treasured back home. Since I’ve been living in Ireland I haven’t had this luxury so I make do with spinach and kale. Spinach and kale are equally nutritious but variety is key. I can read it’s from Egypt but I was confident Molokhia was among the millions of green leaves we eat at home which I couldn’t distinguish. I knew I was going to bring this new discovery home and find out what it was called in my language. I asked the guy what he knows about Molokhia and he said he only knows that it’s edible. I was happy with that answer, that at least was reassuring.

It was frozen so I waited for it to thaw before I could cook it. When I squeezed it out, it looked creamy, almost slimy to me. I decided I had to go with a bit of colour and strong flavour to make it more edible. The sliminess just put me off slightly but I made it and it tasted beautiful. Rich and aromatic. I had it with some brown rice but it would be good with naan bread or as a side dish. I would even eat it on it’s own.

How to Restore your Health with Molokhia And A Recipe

Number of servings: 3

Per Serving 152 calories

Fat 11 g

Carbs 12 g

Protein 3 g

3


How to Restore your Health with Molokhia And A Recipe

Ingredients

500g frozen Molokhia

1-2 table spoon of coconut oil

1 white onion roughly chopped

1/2 tea spoon of whole garam masala

2 tomatoes chopped

1 clove of garlic crushed

1 inch of grated ginger

1 table spoon of turmeric

1 tea spoon of Pakistani curry powder or any other curry powder or just cayenne

salt to taste

handful of cashew

Instructions

  1. Heat oil in a wok. Add the whole garam masala followed by the chopped onions and fry till translucent.
  2. Add the tomatoes, ginger and garlic. Cook for a minute then add the molokhia leaves.
  3. Season then add turmeric and the curry powder. Stir to mix and cook in a low heat for about 10 to 15 minutes.
  4. Add a handful of cashew nuts.
  5. Take it out of the heat and serve

A bit later I went about doing some research on Molokhia. I was seriously impressed by it’s range of health benefits. It helps regulate digestion, reduce symptoms like bloating, cramping and excess gas. It protects the immune system with it’s combination of Vitamin A, E and C. It helps to build strong bones with it’s range of minerals. Molokhia also improves blood pressure as it contains potassium which promotes cardiovascular health and improve circulation. Molokhia contains a significant level of Iron which helps to improve sleep habits whereas magnesium facilitates the release of certain hormones in the body that relaxes and soothes the nerves. 

Adding Molokhia to your healthy diet will restore your health, if you struggle with insomnia, regular infections and colds and flu and much more. 

Health benefits of molokhia also include its ability to protect heart health increased cognitive abilitieshelp in growth and development.

The texture is quite like spinach when cooked. For my recipe I chose some turmeric, cayenne, garlic, ginger and garam masala. Each of which have important benefits of there own. I hope you enjoy this recipe as much as I did. 

 If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture#everydaycookingwithmira on Instagram or Facebook so we can see what you come up with. Till then Keep Well!

 

 

 

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4 Comments

  1. Chris
    December 29, 2016 / 7:07 am

    Adding potatoes lowers the viscosity. I make it with chicken and potato like stew.

    • Mira
      Author
      March 30, 2017 / 11:18 am

      That’s brilliant Chris! I’m glad you share your recipe. I’ll try it next time Thank you!

  2. Chris
    December 29, 2016 / 7:06 am

    Adding pictures potato lowers the viscosity. I make it with chicken and potato like stew.

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