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Sorrel sauce: recipe illustration
Sauces & basics

Sorrel sauce

A tangy, colourful sauce made with sorrel leaves melted down in palm oil with meat. It is served with millet paste or rice, and is much loved for its slightly lemony taste.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the sorrel leaves, remove the tough stems and chop them finely with a knife.
  2. Cook the meat in water with the stock cube and salt for 40 minutes, until tender.
  3. In a pot, heat the palm oil and fry the onions, garlic and ginger until lightly golden.
  4. Add the crushed tomatoes and the chilli, then let it reduce for 10 minutes over medium heat.
  5. Stir in the chopped sorrel and let it melt for 15 minutes over low heat, stirring from time to time.
  6. Add the drained meat with a little of its stock, adjust the seasoning and simmer for 10 minutes before serving hot.

Variations and tips

Smoked fish version. Replace the meat with flaked smoked fish, added 10 minutes before the end of cooking.

More ideas

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Original Ecomely recipe.