stock into a pan and heat it. When
it is boiling add half the coriander
and garlic pounded together. Add
the chopped melokhia and stir it
well for a minute or two, and
remove the pan from the fire. Fry
the rest of the pounded coriander
and garlic in hot fat and add it to
the melokhia, with the shatta or
cayenne. Leave the casserole
uncovered on a low flame for a few
minutes. This is served in a soup
plate, accompanied by another
plate of boiled rice with rabbit or
chicken.
ICED CUCUMBER JELLY SOUP