Egyptian cuisine As used in
Egyptian cuisine, '''' () is prepared by removing the stem from the leaves, and then chopping the leaves finely. It is mixed with
garlic and
coriander. The dish generally includes some sort of
meat; in Egypt, this is usually
chicken or
rabbit, The Egyptian style of preparing is distinctive, and is particularly different from the Levantine variant. The leaves are picked off the stem, with tall stemmed branches. Sometimes the leaves are dried for preservation by leaving them on a large sheet (cloth material) to be left to completely dry for later use.
Kenyan cuisine In
Kenya, the dish is known as
murere (
Luhya), murenda,
apoth (
Luo), and several other native language names. It is a very popular vegetable dish among communities in the Western region (
Bungoma,
Busia,
Kakamega,
Trans-Nzoia and
Vihiga counties) and in Nyanza region (
Homa Bay,
Kisii,
Kisumu,
Migori,
Nyamira and
Siaya counties). Both regions are in the area around
Lake Victoria. The jute leaves are separated from the stems, washed, and then boiled in lightly salted water with
ligadi (a raw form of sodium bicarbonate), or
munyu (traditional plant-based salt). The leaves are boiled with other leafy vegetables such as
likuvi (
cowpea leaves) or
mito (
chipilín) to reduce their sliminess and help soften the other vegetable leaves. In some cases, after boiling for about thirty minutes, the vegetables are stewed with tomatoes and onions in oil. (There are several general ways to prepare the mutere and more ways in which it is served). Spices such as curry, pepper, masala, or coriander are optional. Mutere is served with
ugali (a staple stuff, cooked cereal meal) and can be accompanied with meat or chicken.
West African cuisines Among the Yorubas in
Nigeria,
Benin and
Togo it is called
ewedu and served with cooked yam flour (
amala). In
Liberia, it is called
palaver sauce, and is served with rice or fufu. In
The Gambia, it is referred to as
kereng-kereng and is typically used to make
supakanja (a dish mostly served on Saturdays and made with okra, red
palm oil, fish and meat). In
Ghana, it is known as
ademe ewe or
ayoyo leaves and used to make accompanying soups for
banku (a corn cassavas dough dish) or cooked rice).
Cypriot cuisine In Cyprus, the dish is known as
molohiya. It is popular among the
Greek Cypriots and
Turkish Cypriots. The jute leaves are cultivated and grown in the spring, whereupon they are harvested and the leaves are separated from the stem and dried whole. They are cooked in a tomato-based broth with onions and garlic. Lamb on the bone or chicken with bone may also be added. For optimal results, lemon and potato are also used to help keep the consistency from becoming too mucilaginous or slimy. It is served with a broth consistency with sourdough bread.
Haitian cuisine In
Haiti, the leafy green dish is commonly known as
Lalo and is traditionally cooked with or without meat. When considering meat, Haitians utilize beef or pork shoulder. Seafood such as blue crabs, shrimp or snow crab legs are also options. It is traditionally served with white rice. == Nutrition ==