🇬🇳 Guinean Cuisine

Sauce Kansiyé

Sorrel Leaf Sauce

Prep Time 45 min

Servings 5

Difficulty Medium

Calories 392 kcal

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.

Ingredients

500g fresh sorrel leaves, washed and chopped
200g smoked fish, deboned
1/4 cup palm oil
1 onion, chopped
2 scotch bonnet peppers
1 tbsp ground crayfish
1 bouillon cube
Salt to taste
500ml water

Instructions

1 Boil sorrel leaves in water for 15 minutes until tender. Drain and set aside.
2 Heat palm oil in a pot, sauté onion until golden.
3 Add smoked fish, peppers, crayfish, and bouillon cube.
4 Add cooked sorrel leaves and stir well.
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.