Hello and welcome to The Cooking Wardrobe.
A while back someone asked me for this sorrel recipe and cassava leaves cooked with vegetable oil. I promised them I will look into it as soon as possible, however it was hard to come by all of the ingredients when she asked.
The main ingredient, which is the sorrel is so difficult to find in Perth, one might think its some sort of precious mineral that has to be mined or something. Bless lady mother-in-law, I swear there is some sort of telepathic thing going on between her and myself (hubby wink wink). Remember the plantains in this post? She got me some when I needed it and same thing happened with the sorrel. Happy days are here. Now let me show you how I cooked it.
|Blend the pumpkin seeds with 3/4 cup water into a smooth paste|
|Also blend the onions, habanero and ogiri|
|I pressure cooked the tripe and trotters for 15 minutes. Then in a saucepan over high heat, I added the cooked trotters and tripe with 2 cups water|
|Also add the blended onion and chili and cook for 5 minutes|
|Then add the egusi and cook for 10 minutes|
|Now add the stock cubes and season with salt to taste and leave to cook for 5-7 more minutes|
|Stir through the sorrel, lower heat and let it simmer for 10 minutes|
|Finally stir through fresh baramundi and let it simmer for another 10 minutes. I added an extra whole habanero. (Caution: habanero is very hot).|
|I served it with Eba. Deliciouuuuuuuus!!!!!|