Palava

 Ingredients:

1 tablespoon coconut oil
2 cloves garlic, minced
1 green chili, seeded and minced
1 tablespoon ginger, minced
3 green onions, chopped
2 tomatoes, chopped
1 cup 'chicken' stock
1 teaspoon thyme
1 tablespoon crunchy peanut butter
1 bag spinach, chopped
2 bunches jews mallow (molokhia), chopped
chicken strips
salt and black pepper, to taste
2 tablespoons pumpkin seeds, toasted

Cook the garlic, chili, and ginger in the oil and add green onion and tomato. When the tomato starts to wilt, add the stock and thyme. Bring to a simmer and whisk in the peanut butter. Add the greens and cook until wilted. Add the chicken strips and season with salt and pepper. When cooked through and all the liquid is reduced remove from heat. 

Serve with long grain rice, garnished with pumpkin seeds.

Variation: add or replace jews mallow with okra

Molokhia

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1/8 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon seven spice
a pinch of cardamom
1 cup vegetable stock
2 cups jute leaves, chopped
a handful of cilantro, chopped
juice of 1 lemon
1 tablespoon vegan butter
salt and black pepper, to taste

In a saucepan, cook onion and garlic in the oil. When the onion is translucent, add the spices and stir until aromatic. Add the stock and jute. Simmer until the jute is tender. Transfer to a blender and blend until smooth. Return to saucepan and stir in the cilantro and simmer for a few more minutes. Stir in the lemon, butter, salt, and black pepper before removing from heat.

Serve over short grain rice with vegan chicken pieces or lentil meatballs.