Sumah's serves the cuisine of Sierra Leone. "Krain krain" is that country's name (one of many assigned in warm climates around the world) for the green leafy vegetable shown on this sampler plate at front left. Though the name "jute" properly belongs to the fibers produced by the plant, you can also find jute leaves, labeled as such, in the freezer cases of better-supplied Asian markets. Some folks find krain krain mucilaginous, like the okra beside it; to me the texture suggested nicely wilted spinach.
Also notable is the mustard yellow puddle of peanut sauce. Many West African kitchens make one, but few such sauces taste so much like liquified peanut butter.
Sumah's West African Restaurant
1727 7th St. N.W., Washington, D.C.
202-462-2516
Closed Sunday
I've been wondering this for a long time, Dave - maybe you can help clear it up. I know the Corchorus spp. as "molokheiya" from Egyptian cuisine - obviously from this post it seems it's referred to as "krain krain" in Sierra Leone - but what I want to know is how in God's name it made its way to Japan? Is it native? Is "moroheiya" the same thing? Why does Cafe Zaiya on 41st and Madison put it madeleines, when I've only ever seen it stewed with garlic paste and served over rice? You know more about food than almost anyone I've ever read and I would love to hear your thoughts on this.
Posted by: Evan | May 30, 2012 at 02:52 PM
As you note, the genus named Corchorus comprises multiple species (spp., for short). Since jute is versatile as a vegetable as well as a source of weavable fiber, I imagine that varieties of Cochorus would have been familiar on tropical east-west trade routes since before anyone was keeping track. I've read that it may, possibly, be native to North Africa, but as you know it's taken hold far and wide.More I don't know.
And, yes, I agree that molokheiya and moroheiya are transliterations of the same name. Is it found in New York?
Posted by: Dave Cook | May 31, 2012 at 10:25 PM