Bissap Beuguedj (Hibiscus Leaf Paste) is a traditional Senegalese recipe for a classic waffle made with that rather unusual ingredient, West African cocoyam flour. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Hibiscus Leaf Paste (Bissap Beuguedj).
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Also spelled Beugueuthie this is a classic Senegalese sauce made from a base of bissap (hibiscus) leaves that is often used as a flavour base for other dishes.
Ingredients:
1 bunch of bissap (hibiscus) leaves
1/2 lemon
2 okra
salt, to taste
Method:
Collect and wash the bissap leaves. Trim off both ends of the okra.
Bring a small pan of water to a boil. Add the bissap leave and okra continue cooking.
When the bissap leaves are cooked, remove and let the okra cook for a few minutes more.
Drain the bissap leaves thoroughly in a colander.
Mix the bissap leaves with the okra either in a food processor or a mortar. If the bissap leaves are very well cooked, even mixing them in a bowl with a fork or spoon will result in a very smooth puree.
Add the juice of 1/2 lemon and season to taste with salt. Mix well.
The sauce is ready to accompany your rice and fish dishes (such as rice with white fish, kaldou, mbakhal, etc.).
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