Sauce Oseille (Sorrel Sauce) is a traditional Burkinabe recipe (from Burkina-Faso) for a classic sauce of meat in a tomato, onion, dried fish, locust bean paste and hibiscus leaf sauce base. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Sorrel Sauce (Yétissé de Tilapia).
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Ingredients:
500g cubed meat (beef, mutton or goat)
60ml oil
5 generous handfuls of hibiscus leaves (sorrel in West African parlance), washed
3 medium tomatoes, chopped
2 onions, peeled and chopped
1 tbsp tomato purée
1 tbsp dried fish, pounded to a paste
1 tbsp soumbala (fermented locust bean paste)
200ml ground peanuts
1.5l water
Method:
Heat the oil in a large pan, add the meat and fry until browned then add the onions, tomatoes and tomato purée. Mix well, bring to a simmer and cook, covered, for 5 minutes.
Add the water then add the dried fish and the soumbala. Bring to a boil, cover and cook for about 20 minutes. Now add the sorrel, stir for 2 minutes until wilted then stir in the peanut powder.
Bring to a simmer, cover the pot and cook gently for 25 minutes. Season to taste and served with maize porridge (pap).
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