A tangy, earthy sauce made from fresh sorrel leaves cooked with smoked fish and palm oil, offering a distinctive sour-savory flavor unique to Guinea.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Boil sorrel leaves in water for 15 minutes until tender. Drain and set aside.
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2
Heat palm oil in a pot, sauté onion until golden.
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3
Add smoked fish, peppers, crayfish, and bouillon cube.
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4
Add cooked sorrel leaves and stir well.
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5
Simmer 20 minutes on low heat until sauce thickens. Serve with rice.
Did You Know?
Sorrel leaves are wild-harvested across Guinea during the rainy season, and their tangy flavor is so prized that dried leaves are sold in markets year-round.
Chef's Notes
The Story Behind Sauce Kansiyé
Sauce Kansiyé is a Susu specialty from the coastal regions of Guinea. Sorrel has been gathered and cooked in West Africa for millennia, and this preparation reflects the Susu people's deep knowledge of wild edible plants and their culinary applications.
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