Ayoyo

Name: Ayoyo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Equatorial Guinea
Ingredients: 6 cups fresh jute leaves (ayoyo), chopped; 1 cup smoked fish, flaked; 2 tbsp dried shrimp, ground; 3 tbsp palm oil; 1 onion, chopped; 2 cloves garlic; 1 chili pepper; Salt, to taste; 2 cups water

6 servings20 min prep30 min cookEasy Equatorial Guinea

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The Story Behind It

The Tale of Ayoyo

Ayoyo is a slippery, spinach-like stew made from jute mallow leaves — known as molokhia in North Africa and Sudan — a vegetable long used across Africa and the Middle East. In Equatorial Guinea it reflects the country's Central African food traditions, often cooked with fish or meat and served over rice or with a starchy side.

Ingredients

Scale:· 6 servings

6 cups fresh jute leaves (ayoyo), chopped
1 cup smoked fish, flaked
2 tbsp dried shrimp, ground
3 tbsp palm oil
1 onion, chopped
2 cloves garlic
1 chili pepper
Salt, to taste
2 cups water

Instructions

1Wash and finely chop the jute leaves.
2Heat the palm oil and saute the onion, garlic, and chili.
3Add the ground dried shrimp and smoked fish, and cook 5 minutes.
4Add the jute leaves and water.
5Simmer uncovered 20 minutes, stirring occasionally, until the leaves break down into a thick, slightly mucilaginous sauce.
6Season with salt.
7Serve over boiled cassava, rice, or fufu.

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