Wash the jute leaves to remove the sand (if any), cut and set aside. Pour water in a pot and put on a medium flame.

Add grated scotch bonnets, sliced onion, iru, seasoning and pinch of salt. Cover and bring it to a boil.

Blend or pound the leaves with potash, add it to the mixture and whisk.

Or add the cut leaves and potash, then whisk. Allow it to boil for some minutes by continuous stirring. When it's done, remove from flame.

Miyar Lalo is prepared almost plain by most people, often garnish with stew. You can add palm oil and beans (both optional).