Hi, Spatzbear
I have been growing it for many years to make that dish and I also use it in stir-fry, stews etc... The botanical name is Corchorus oleraceus and seeds are available from Eden in their "Spinach" section under the name: Egyptian Spinach (Malu Khia). It is a warm weather vege and should be sown now but, once established, it grows quickly and you get many picking from one bush.
Rose-Marie

Here is a link that might be useful: Eden

Thanks, Rose, that's very helpful! It had never caught my eye in the spinach section. Might have to get it next season.

What does it taste like? Is it spinach-y?

I caught the show. I must say, I didn't really think it looked all that appetizing. The dish he made reminded me of something you find on a stagnant pond!! Lol. Nevertheless I was quite interested in the actual vegetable and would also love to know what it tastes like!
Cheers,
Dee.

Apparently it is traditional to eat it with rabbit (in Egypt) but any meat can be substituted
Does anyone have seeds or root cuttings etc
I have two lots of Rgyptian friends and would love to surprise them with some (and one for me too)
cheers
Peter

I should never write before the caffeine kicks in... the botanical name is Corchorus olitorius and NOT C.oleraceus...

It's hard to describe the taste, a bit spinachy, a bit lemony but the most striking feature is the slight mucilaginous texture (similar to Malabar spinach or okra but less pronounced).I have made the Egyptian soup - with chicken - and it is delicious!
Rose-Marie

Rose-Marie, do you start the seeds in punnets or sow direct? I read it doesn't mind either. It's supposed to be fast growing, how fast is fast?
Does it self-seed readily (I love those kinds of vegies)?

Reading up on it a bit more, it seems to be quite the miracle vegetable. Young leaves raw for salads, old leaves used just like spinach, berries tossed into salads, dried leaves used to thicken soups or to make tea. Wow!

I usually sow them in punnets early in the season but they don't mind being sown in situ. Usually you can start picking leaves in about 2 months and keep on harvesting until late autumn. They do self-seed readily but as I keep the garden mulched, I don't get many volunteers (one of the drawbacks of mulches...). They are also resistant to insects, birds, rats etc, etc...

In Paris, in African grocery shops, I saw bags of powdered Molokheya leaves - a rather unattractive vivid green powder which is used to thicken stews and sauces.
Rose-Marie

Thank you very much, Rose-Marie, for your answer(s). I appreciate all the information you've given me. :)

I know, that's the only drawback of mulching, you do lose out on volunteers.

I tried Malu Khia last year and didn't get a leaf - I suspect it needs warmer conditions to get it going and we had a few cold snaps ( as we do). I'm trying Ceylon Spinach which seems similar ( Bassella Rubra ) this year.
Linda
Hey ho Hey ho - off to plant the tomato stakes ( optimist!)