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Description Edit

Ingredients Edit

Directions Edit

  1. Dissolve chicken stock cubes in a medium saucepan then add 500ml (18fl oz) boiling water.
  2. Add Milookhia, salt, pepper, and tomato puree. Stir, cover pan and simmer for 30 minutes.
  3. Chop the garlic and set aside. Next heat oil in a small frying pan and fry the garlic until slightly brown then add in coriander, mixing thoroughly for 1 minute.
  4. When Milookhia is ready, add the bay leaves, fried garlic and coriander to the pan. Give a quick stir, cover and simmer for 10 minutes.
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