Malabar sorrel

Sabdariffa surattensis

leaf

Sour, mucilaginous leaves, cooked with peas, peanuts or sesame in Uganda, or with fish; they thicken sauces.

Origin

Tropical Africa and Asia

Season (United States)

all year round

Preparation

The leaves are washed, chopped and cooked for ten minutes with peas, peanuts or fish; their sourness flavours the dish, which they slightly thicken.

Molecules

Mucilages · Beta-carotene (vitamin A) · Lutein and zeaxanthin · Vegetable nitratesIn small amounts, not counted Chlorophyll

Did you know?

Its yellow flowers with a purple heart betray its kinship with the hibiscus of bissap; its spiny stems also yield fibres.