Liberian Palava Sauce (Molokhia Jute Leaf Stew) – Authentic Liberia Recipe
Silky Liberian green leaf stew braised with aromatics and served over fluffy white rice.
- Country of Origin
- 🇱🇷 Liberia (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Chopped jute/molokhia greens, Seared chicken thighs, Steamed rice, Red palm oil, Ginger
Ingredients for Liberian Palava Sauce (Molokhia Jute Leaf Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) chopped jute/molokhia greens, prepped into bite-sized pieces
- 1.5 cups seared chicken thighs, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Liberia seasoning (ginger, garlic, habanero pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown chopped jute/molokhia greens for 5 minutes.
- Add minced onion, garlic, red palm oil, and ginger, garlic, habanero pepper, stirring for 2 minutes until deeply aromatic.
- Add seared chicken thighs and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.