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This recipe is from the New Farms for New Americans Cookbook, a collection of recipes contributed by Africans Living in Vermont. Molukhiais from the mallow family and is a commonly used green in parts of Africa. However, if you can’t find molukhia at a store or at one of the Burlington farmers’ markets where African immigrants are selling their produce, feel free to substitute spinach instead.


  • 5 cups chopped onions
  • olive oil
  • 3/4 lb. boneless stewing beef
  • 1/2 cup chopped fresh dill
  • 3 cloves garlic
  • 14 oz. chopped molukhia
  • 4 cups rice


1. Fry onions in a pan with olive oil on medium heat for 2–3 minutes.

2. Add beef to pan and mix with onions for 2–3 minutes. Add 3 cups of water and a pinch of salt. Allow to come to a boil and cook, covered, on medium heat for about 30 minutes or until onions have softened to the point of disintegration.

3. While waiting, blend dill with garlic and ½ cup of water. Prepare the rice separately.

4. Add molukhia and dill blend to the beef/onion mixture after the onions have softened. Stir, then let cook on medium heat approximately 10 minutes.

5. Press cooked rice into a shallow bowl, then overturn onto a plate, to keep the rounded shape. Pour the molukhia mixture over the rice and enjoy!

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