Baobab Leaf Sauce

A sauce made from ground baobab leaves, gently prepared to accompany a millet, sorghum, or other grain paste.

Ingredients

• 80 g dried and ground baobab leaves
• 1 medium onion, chopped
• 2 ripe tomatoes, crushed
• 2 tablespoons vegetable oil
• 1.1 l water or low-salt broth
• 1 crushed garlic clove
• Salt to adjust at the end of cooking
• Optional chili, served separately

Preparation

Examine the leaf powder and remove any visible debris. Sieve it if it contains fibers or fragments that are too large.

Take 300 ml of cold water. Add the powder gradually while whisking, then let it rest for 10 minutes to hydrate evenly.

Heat the oil in a pot. Sauté the onion for 5 to 7 minutes over medium heat until tender and translucent.

Add the garlic and tomatoes. Cook for 8 to 10 minutes, stirring, until the tomato is reduced.

Pour in the remaining hot water and bring to a simmer. Slowly add the leaf mixture, stirring to prevent clumps.

Cook over low heat for 20 to 25 minutes, without strong boiling. Stir the bottom frequently and add a little hot water if the sauce becomes too dense.

Taste, adjust the salt, then let it rest for 3 minutes off the heat. Serve hot with a grain paste, with chili offered separately.