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Lalo

Name: Lalo
Total time: 1h 30m
Yield: 6 servings
Cuisine: Senegal
Ingredients: 500g fresh jute leaves (or frozen ewedu); 400g beef or dried fish; 1 onion; 1 tbsp néré (locust bean); 1 tbsp ground crayfish; 1 scotch bonnet; 2 tbsp palm oil; Millet couscous to serve; Salt

Toucouleur jute-leaf sauce from the Senegal river valley — silky, dark green and served with millet couscous.

1h 30m 6 servings Medium

Ingredients

• 500g fresh jute leaves (or frozen ewedu)
• 400g beef or dried fish
• 1 onion
• 1 tbsp néré (locust bean)
• 1 tbsp ground crayfish
• 1 scotch bonnet
• 2 tbsp palm oil
• Millet couscous to serve
• Salt

Method

Step 1 of 425%

Boil beef with onion, salt and water 30 min.

Swipe left/right to change step

1
Boil beef with onion, salt and water 30 min.
2
Add néré, crayfish, chili and palm oil; simmer 10 min.
3
Whisk in chopped jute leaves; cook 15 min until silky.
4
Serve over hot millet couscous.