Small Bowl of Sorrel / Spinach Sauce
(click to enlarge)

Sorrel / Spinach Sauce


Senegal   -   Baguedj
Makes:
Effort:
Sched:
DoAhead:  		 1-1/4 cup
**
1 hr
Yes		 This interesting sauce is served particularly with fish, but useful also for pork. The Okra provides body and adherence. This sauce is easy to make and well worth trying.

2-1/2
6
1
1
1/2
oz
oz
T
T
t
Okra
Spinach Leaves (1)  
Lemon Juice
Fish Sauce (2)
Pepper
Make   -   (20 min)
  1. Cut caps from OKRA.
  2. Remove stems from SPINACH. Weight is for leaves only. After weighing, float wash to remove sand. Drain well, a salad spinner is ideal for this.
  3. Cook Okra about 5 minutes in boiling water. Drain well.
  4. In a sauté pan, steam Spinach with Fish Sauce, and a little water, if that adhering to the washed leaves is not sufficient. Steam, stirring until just wilted and a uniform cooked color.
  5. Run All Items together in a blender until smooth.
  6. Serve in small bowls.
NOTES:

  1. Spinach:

      The pattern recipe calls for Sorrel, if available, with Spinach as a second choice. If Sorrel is used, skip the Lemon Juice. Our Sorrel is a cool climate plant, and what is called "Sorrel" in West Africa is actually Roselle leaves, which also would not need the Lemon Juice.

  2. Fish Sauce:

      Thai/Vietnamese Fish Sauce was introduced to Senegal by refugees from the French Indochina war in the early 1950s. It is now often used, as it is here, in place of a piece of Guedj, a dried fermented white fish. If you are unfamiliar with it, see our Fish Sauce - Introduction page.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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