Purée d'Oseille (Hibiscus Leaf Purée) is a traditional Chadian recipe for a classic store-cupboard standby of a puree of hibiscus leaves with garlic, chillies and peanuts in an oil and lime juice base. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Hibiscus Leaf Purée (Purée d'Oseille).
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In Chad, this is sold in jars and is a common ingredient in stews and soups of all kind. Hibiscus leaves are frequently cooked throughout West Africa and this is a convenient way of buying it. In essence, this is like a pesto but made with hibiscus leaves. As the leaves in it are cooked, it can be used like a pesto and I've seen it added to a blend of fried onion, bell pepper and chillies before being served over rice, couscous or even broken spaghetti.
Ingredients:
300g hibiscus leaves, removed from their stems
2 garlic cloves, chopped
2 hot chillies, chopped
100g peanuts
groundnut oil or soya oil
squeeze of lime juice
salt, to taste
Method:
Bring a pan of water to a boil, add the hibiscus leaves and cook for about 10 minutes, or until tender.
Drain the leaves and transfer to a food processor. Pulse to chop then add the garlic, chillies and peanuts. Pulse again to chop the ingredients then add a little of the oil and begin processing until smooth.
As you continue to process the mixture add a little more oil, until the mixture reaches your desired consistency. Season to taste with salt and add a squeeze of lime juice.
Spoon into jars and store. It will keep for up to a week in the refrigerator, but if you process in a boiling water bath it will keep for up to a month.
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