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The African Gourmet

The African Gourmet: Explore African Culture & Recipes

One bowl of fufu can explain a war. One proverb can outsmart a drought.
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Fish Sorrel Recipe

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Sorrel Fish
Fishing for a new fish recipe try sorrel fish recipe that has a lemony taste.


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


How to make Fish Sorrel 

By
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.
Sierra Leone fish sorrel is tangy and loaded with sorrel vegetables. Sour sour or fishy sorrel has a very intense lemon flavor..

Sorrel Fish 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.

Sorrel plant

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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Recipes as Revolution

When food becomes protest and meals carry political meaning

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African woman farmer

She Feeds Africa

Before sunrise, after sunset, seven days a week — she grows the food that keeps the continent alive.

60–80 % of Africa’s calories come from her hands.
Yet the land, the credit, and the recognition still belong to someone else.

Read her story →

To every mother of millet and miracles —
thank you.

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