Gambian Kren Kren Soup: Jute Leaf & Spinach Stew with Smoked Fish, Cowfoot & Palm Oil
A Gambian home cook shows how to make Kren Kren (Jute/Ayoyo/Molokhiya) soup blended with frozen spinach, using a pressure cooker to tenderize beef, cowfoot, and cow belly before simmering everything in palm oil with smoked fish and turkey. The video walks through every step including blending the pepper base with crayfish and ogiri, and explains the many regional names for this leafy green. Serve with fufu, pounded yam, or white rice.
14:55
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🧾 Ingredients
- 1Smoked fish (smoked guta fish)
- 2Crayfish (smoked blended shrimp)
- 3Ogiri
- 4Jumbo (Maggi) cubes
- 5Habanero peppers
- 62 cups palm oil
- 7Smoked turkey
- 81 bag frozen spinach
- 9Beef
- 10Cowfoot
- 11Fresh white whiting fillet fish
- 12Cow belly (shaki)
- 132 bags frozen jute leaf (kren kren / ayoyo / molokhiya)
- 14Onions
- 15Adobo seasoning
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