Mallow Leaf Powder RecipeOrigin: Britain Period: Modern |
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Common Mallow leaves are very closely related to Egyptian melokhia and can be used to thicken soups and stews. In this respect it's very similar in action to West African baobab leaves, Caribbean sassafras and European linden (lime) leaves. Having a mallow bush in my garden this is a result of my experimentation into using native British foods to give my wife a taste of home. This dried mallow leaf powder will act as a thickener for any soup or stew and can be used as a substitute in any African, Cajun or Caribbean recipe using dried leaf powders as a thickener. Ingredients:2kg Common Mallow leaves 
Mallow Leaf Powder Preparation:Method:If done in high summer the leaves can be left out to sun-dry every day for about a week. Otherwise place the leaves on a baking tray (well separated) and place in an oven heated to 50°C over night for two or three nights, until completely dry and crumbly. When the leaves crumble between your fingers they are ready. Pound to a powder in a pestle and mortar then sift the powder through a fine-meshed sieve. The resultant powder can be stored long-term in an air-tight jar. Typically 500g of fresh common mallow leaves will yield 100g of powder, so this recipe will give you about 400g of mallow leaf powder. |
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