Folere Sauce (Hibiscus Leaf Stew)

shopping_basket Ingredients 11 items

• check_circle 1/2 kg of meat of your choice
• check_circle 3 bunches of Folere (sorrel)
• check_circle 2 glasses of peanut powder
• check_circle 3 medium tomatoes
• check_circle 2 Onions
• check_circle 1 tablespoon of pounded dried fish
• check_circle 1 tablespoon of pounded soumbala (locust bean)
• check_circle 1 tablespoon of tomato paste
• check_circle Garlic
• check_circle 1/4 litre of vegetable oil
• check_circle 1.5 litres of water

receipt_long Preparation Steps

1. 1
   Stem the Folere (sorrel) leaves. Cut them finely.
2. 2
   Soak the finely cut leaves in water for a few minutes to reduce their acidity.
3. 3
   Then remove the leaves from the water. Put them in a pot and cook over medium heat without adding water. Note: Folere (sorrel) leaves are very rich in water; they release water while cooking.
4. 4
   Meanwhile, dice the meat, slice the onions and dice the tomatoes as well.
5. 5
   Remove the pot from the heat after 15 minutes of cooking and set aside.
6. 6
   In a pot, heat the oil and sauté the meat, the onions, the diced tomato, a tablespoon of ground dried fish and finally the soumbala.
7. 7
   Mix everything well and let cook about 5 minutes.
8. 8
   Add water. Cover and let boil until the meat is almost cooked.
9. 9
   Wring out the Folere (remove the water from the previously boiled leaves).
10. 10
    Then add the Folere (sorrel) to your pot once the tomato sauce is cooked. Stir and let cook for 5 minutes.
11. 11
    Dilute the peanut paste with a little water, pour it into the pot and let cook for about ten minutes.
12. 12
    This sauce is served with rice fufu. Enjoy!