Fakoye (Mloukhiya) by @niangcook

≈ 1h45

4 servings

🫙

60 g

Jute leaf powder

🍖

500 g

Meat

🧂

15 ml

Soumbala powder

🌶️

15 ml

Chili

🧂

5 g

Salt

⚫

1 g

Pepper

🥕

150 g

African eggplant

🍅

150 g

Fresh tomato

🫗

30 ml

Neutral oil

💧

1.5 l

Water

  1. Cut
    • lamb
    • African eggplant
    • fresh tomato

    Cut 500 g lamb into bite-size pieces and dice the optional 150 g African eggplant and 150 g fresh tomato.

  2. Heat
    • neutral cooking oil
    • lamb

    Heat 30 ml neutral cooking oil in a large pot over medium heat and brown the lamb for 5 to 7 minutes.

  3. Add
    • soumbala powder

    Add 1 tablespoon soumbala powder and 1 tablespoon chili powder, then stir for 1 minute to toast the seasonings.

  4. Pour
    • water

    Pour in 1.5 l water and bring the pot to a boil.

  5. Whisk
    • dried jute leaf powder

    Whisk 60 g dried jute leaf powder with a ladleful of hot broth in a bowl until smooth.

  6. Stir
    • dried jute leaf powder
    • African eggplant
    • fresh tomato

    Stir the jute leaf mixture into the pot and add the optional African eggplant and fresh tomato.

  7. Season
    • salt

    Season with 5 g salt and 1 g black pepper, then stir thoroughly.

  8. Reduce
    • lamb
    • dried jute leaf powder
    • Meat

    Reduce the heat to low and simmer gently for about 75 minutes until the meat is tender and the sauce is thick and silky.

  9. Serve
    • salt

    Taste the Fakoye and adjust salt or chili powder before serving hot.

Fakoye (Mloukhiya) by @niangcook

≈ 1h45

4 servings

🫙

60 g

Jute leaf powder

🍖

500 g

Meat

🧂

15 ml

Soumbala powder

🌶️

15 ml

Chili

🧂

5 g

Salt

⚫

1 g

Pepper

🥕

150 g

African eggplant

🍅

150 g

Fresh tomato

🫗

30 ml

Neutral oil

💧

1.5 l

Water

Preparation Steps

  1. Step 1/9

    Cut 500 g lamb into bite-size pieces and dice the optional 150 g African eggplant and 150 g fresh tomato.

    🍖lamb
    🥕African eggplant
    🍅fresh tomato
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Heat 30 ml neutral cooking oil in a large pot over medium heat and brown the lamb for 5 to 7 minutes.

    🫗neutral cooking oil
    🍖lamb
    🥄wooden spoon

  3. Step 3/9

    Add 1 tablespoon soumbala powder and 1 tablespoon chili powder, then stir for 1 minute to toast the seasonings.

    🧂soumbala powder
    🌶️chili powder
    🥄wooden spoon
    🥄measuring spoon

  4. Step 4/9

    Pour in 1.5 l water and bring the pot to a boil.

    💧water
    🥛measuring jug
    🥄wooden spoon

  5. Step 5/9

    Whisk 60 g dried jute leaf powder with a ladleful of hot broth in a bowl until smooth.

    dried jute leaf powder
    🥣large bowl
    🥄wooden spoon

  6. Step 6/9

    Stir the jute leaf mixture into the pot and add the optional African eggplant and fresh tomato.

    dried jute leaf powder
    🥕African eggplant
    🍅fresh tomato
    🥄wooden spoon

  7. Step 7/9

    Season with 5 g salt and 1 g black pepper, then stir thoroughly.

    🧂salt
    ⚫black pepper
    🥄wooden spoon
    🥄measuring spoon

  8. Step 8/9

    Reduce the heat to low and simmer gently for about 75 minutes until the meat is tender and the sauce is thick and silky.

    🍖lamb
    dried jute leaf powder
    🥄wooden spoon

  9. Step 9/9

    Taste the Fakoye and adjust salt or chili powder before serving hot.

    🧂salt
    🌶️chili powder
    🥄wooden spoon

Composition

Ingredients

Types

Seasonings, Legumes, Vegetables, Liquids

Ingredients

Jute leaf powder, Meat, Soumbala powder, Chili, Salt, Pepper, African eggplant, Fresh tomato, Neutral oil, Water

Notes

Jute leaf powder (corète leaves, dried and powdered), Meat (mutton or beef), Chili (or to taste), African eggplant (optional), Fresh tomato (optional)

Allergens

to inform

Dietetics

Dietary regimen

Dairy-Free, Low-carb, High-protein

Calories

350 kcal

Macro nutrients

Protein: 29g, Fat: 20g, Carbohydrates: 14g, Fiber: 6g, Sugars: 3g

Nutritional Information

Minerals

Iron: 4.5mg, Potassium: 670mg, Calcium: 135mg, Zinc: 4.2mg

Vitamins

Vitamin A: 360mcg, Vitamin C: 18mg, Vitamin B12: 1.5mcg, Folate: 70mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 30 minutes

Overall

1 hour 45 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

chef's knife, cutting board, wooden spoon, measuring spoon, measuring jug, large bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Dinner, Family meal, Celebration

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

West African

Geographic

to inform

Various

Aspect

Texture

Velvety, Thick, Tender, Saucy

Flavors

Savory, Earthy, Spicy, Umami, Peppery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool quickly before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 3 months (Freeze in airtight portions,Leave space for expansion,Thaw in the refrigerator before reheating)