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Wure bourakhe sauce recipe

Wure bourakhe sauce recipe – this is another delicious Guinean recipe, showing how the sauce is prepared traditionally in Guinea.

Wure bourakhe sauce recipe – this is another delicious Guinean recipe, showing how the sauce is prepared traditionally in Guinea.

Ingredients

For:  3 servings

Instructions

  1. Finely cut (clean!) potato leaves. If they are not clean, they will need washing at this stage
  2. Boil them in not much water until they start turning yellowish. Dried leaves will need a bit more water
  3. In the mean time, chop the onions, spring (green) onions, ocra, tomatoes, peppers and grind them together with the fish filet, with a pestle
  4. Add them to the potato leaves & mix well
  5. Cook them for a couple of minutes, while stirring now and then
  6. Add oil & let it simmer for a couple of more minutes
  7. That is all. Serve with rice or fufu.

Recipe notes

2 locally available types of fish, whose non-Sousou names could not be established are normally used. I was assured tuna, sardines or other fish filet could be used if need be.

This is what someone who knows what she is talking about from http://www.kadirecipes.com says:

Yes, you can use other vegetables and cook them in the same way. I always cooked spinach like the way i cook sweet potato leaves when I can’t find them and it even tastes better. But if you are planning to cook it with spinach decrease the amount of water otherwise the spinach will lose its taste and also don’t add much okra, just a little bit or you can even skip adding it.

I hope to try it with spinach sometime. I have not had any “bad” experience, though with Guinean dishes so far except that they are often very hot, unless you have a say in the amount of pepper used and often consist of ingredient combinations that would not be considered “usual” or “appropriate” in some places, at least in East Africa. With this, I mean cooking stuff like fish & chicken or beef or all together, with many more ingredients! etc.

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