Roselle leaf sauce

Name: Roselle leaf sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Burkina Faso
Ingredients: 500 g edible roselle leaves, sorted and washed; 200 g tomatoes; 150 g peeled onion; 15 g vegetable oil; 600 ml drinking water; 10 g food-grade soumbala, crumbled; Up to 3 g salt, depending on the soumbala

Roselle leaves simmered with tomato, onion and soumbala: a tangy plant-based sauce served with a cereal staple prepared separately.

Ingredients

500 g edible roselle leaves, sorted and washed
200 g tomatoes
150 g peeled onion
15 g vegetable oil
600 ml drinking water
10 g food-grade soumbala, crumbled
Up to 3 g salt, depending on the soumbala

Preparation

Remove tough stalks from the roselle leaves, wash carefully, then weigh 500 g prepared leaves. Roughly chop them. Slice the 150 g onion and chop the 200 g tomatoes.

Soften the onion in the 15 g oil over moderate heat for 5 minutes. Add tomatoes and cook for 10 minutes, stirring without burning the bottom.

Add the 600 ml water, leaves and 10 g crumbled soumbala. Bring to a gentle simmer and cook for about 20 minutes, stirring regularly, until the leaves are tender.

Taste the cooked sauce before adding salt, keeping within the stated 3 g. If needed, adjust with a little hot water or gently reduce while stirring. Divide into four sauce portions. Prepare tô, rice or other accompaniments separately.