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Friday, August 4, 2017

How to make Sierra Leone Fish and Vegetable sour sour stew recipe

How to make Sierra Leone Fish and Vegetable sour sour stew recipe
Sierra Leone Fish and Vegetable sour sour stew recipe is tangy and loaded with vegetables.

The description of Sierra Leone sour sour or sorrel is stew is very accurate because the leaves have a very intense lemon flavor.


How to make Sierra Leone Fish and Vegetable sour sour stew recipe

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African food recipe
 A very common dish in Sierra Leone is fufu served with sour sour, also known as sorrel, a wild leafy vegetable with a tart flavor.
A very common dish in Sierra Leone is fufu served with sour sour, also known as sorrel, a wild leafy vegetable with a tart flavor.


Sorrel Sour Sour Soup fish stew recipe

Serves 4

African food
Stew
Nutrition facts: 110 calories, 1 gram fat

Ingredients:

1 bunch of sorrel leaves, washed and chopped
3 dry any type of fish
1 clove garlic, finely chopped
Water to cover
Salt and pepper to your liking


Directions:

Remove the stalks from the sorrel. Wash the leaves and cook them with a little water, changing the water a few times to help reduce the sourness. Pound the cooked sorrel into a paste, and squeeze out excess liquid. Put the fish in a pot and cover with water. Add the sorrel and season with salt and pepper before bringing to a boil and cooking for 5-10 minutes. Serve with fufu.



In Kenya among the Marakwet Community sorrel is known as kibongbong

Sorrel plant uses: There are several uses of sorrel in the preparation of food including a garnish, a tart flavoring agent, a salad green, and a curdling agent for cheese. The leaves have a lemony, tangy or nicely tart flavor. Blueberry farmers are familiar with the weed because it thrives in the same conditions under which blueberries are cultivated.

Scientific name: Rumex acetosella

Alternative uses: In Kenya among the Marakwet Community sorrel is known as kibongbong and is a perennial herbaceous plant whose tubers are used to treat hypertension, and diabetes.

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