Karkandji (Hibiscus Sauce) is a traditional Chadian recipe for a classic stew of beef in a hibiscus leaf base flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Hibiscus Sauce (Karkandji).
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Though the name of this meat stew is usually translated as 'sorrel sauce' the leaves actually used are those of Hibiscus sabdiffera, which is commonly used in West Africa where we would use spinach. Hibiscus leaves are called 'sorrel' in the Caribbean and in English-speaking West Africa. This has resulted in considerable confusion, so I am sticking to the botanical name for the sauce here in an attempt at reducing that confusion.
Ingredients:
500ml groundnut oil
1kg beef, diced
500g hibiscus leaves
4 tbsp peanut paste
3 Maggi cubes
4 onions
5 garlic cloves
2 large hot chillies
salt and potash (or baking soda)
Method:
Heat the oil in a pan and use to fry the onions for about 4 minutes, or until soft. Stir in the garlic then add the beef pieces. Simmer gently for about 20 minutes, or until the meat is tender.
Season to taste with salt and carefully mix in 500ml water. In the meantime, wash and finely shred the hibiscus leaves. Add these to the pan along with a little baking soda (this helps reduce the acidity of the hibiscus leaves).
Finally stir in the peanut butter then add the whole chillies and the Maggi cubes.
Bring to a simmer and cook for a few minutes more, or until the sauce has thickened.
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