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Folere Sauce (Hibiscus Leaf Stew)
A dish of Fulani origin, Folere (Guinea sorrel) sauce features the main leafy vegetable of Cameroon's Far North region. Folere is a tangy-leafed vegetable eaten as a meal or as a natural juice, and this dish is generally served with corn fufu or rice.
Prep30 min
Cooking1 h
Total1 h 30
Servings5
DifficultyMedium
Calories430 kcal
Preparation
1 h 30- Stem the Folere (sorrel) leaves. Cut them finely.
- Soak the finely cut leaves in water for a few minutes to reduce their acidity.
- 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.
- Meanwhile, dice the meat, slice the onions and dice the tomatoes as well.
- Remove the pot from the heat after 15 minutes of cooking and set aside.
- 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.
- Mix everything well and let cook about 5 minutes.
- Add water. Cover and let boil until the meat is almost cooked.
- Wring out the Folere (remove the water from the previously boiled leaves).
- Then add the Folere (sorrel) to your pot once the tomato sauce is cooked. Stir and let cook for 5 minutes.
- Dilute the peanut paste with a little water, pour it into the pot and let cook for about ten minutes.
- This sauce is served with rice fufu. Enjoy!
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