Fakoye Sauce
Fakoye is a traditional Malian sauce made from jute leaves (also known as molokhia or corète), often prepared with meat and served over rice. It has a unique, slightly viscous texture and a deep, earthy flavor.
🧂 Ingredients
- 500 g Mutton or beef(cut into cubes)
- 100 g Dried jute leaves (molokhia/corète)(or 2 cups fresh, finely chopped)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 4 cups Water or broth
- 1 tsp Fakoye spice blend(optional, or use cumin, coriander, and a pinch of chili)
- to taste Salt
- to taste Pepper
👨🍳 Instructions
- 1
If using dried jute leaves, rehydrate them in warm water for about 15-20 minutes, then drain and chop finely. If using fresh leaves, wash and chop them finely.
- 2
In a large pot, heat the vegetable oil over medium-high heat. Add the cubed meat and brown it on all sides. Remove the meat and set aside.
- 3
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
- 4
Return the browned meat to the pot. Add the chopped jute leaves, water or broth, Fakoye spice blend (if using), salt, and pepper. Stir well.
- 5
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the meat is very tender and the sauce has thickened to a slightly viscous consistency. Stir occasionally to prevent sticking.
- 6
Adjust seasoning to taste. Serve hot over rice.
💡 Pro Tips
- ✓The texture of Fakoye sauce is naturally a bit slimy, which is characteristic of jute leaves. Do not overcook trying to eliminate this.
- ✓If you can't find dried jute leaves, fresh spinach can be used as a substitute, though the flavor and texture will be different.
- ✓The Fakoye spice blend is traditional but can be omitted or substituted with common West African spices.
🔄 Variations
- Add smoked fish for an extra layer of flavor.
- Some recipes include a small amount of ground peanuts for added richness.