A tangy, vibrant sauce made from ngai-ngai (sorrel) leaves cooked with tomatoes, onions, and palm oil, prized for its refreshing sourness that cuts through rich dishes.
Ingredients
400g ngai-ngai (sorrel) leaves, washed and chopped
2 tbsp palm oil
1 large onion, chopped
2 tomatoes, chopped
2 cloves garlic, minced
1 bouillon cube
Salt to taste
1 cup water
Instructions
1Wash and chop the ngai-ngai leaves finely.
2Heat palm oil in a pot and saute onion and garlic until soft.
3Add tomatoes and cook until they break down, about 8 minutes.
4Add ngai-ngai leaves and water. Stir well.
5Add bouillon cube and salt. Simmer for 15-20 minutes until leaves are tender.
6Serve as a sauce alongside rice, fufu, or grilled meats.
Did You Know?
The natural tartness of ngai-ngai leaves means Congolese cooks never need to add lemon or vinegar — the plant provides its own acidity.