If fish isn't your thing, add sorrel to a roast chicken or Spanish tortilla, or chop it into a simple goats' cheese salad. Blanch the leaves before use if they taste too sharp.

A traditional gongura mutton recipe from the spicy city of Guntur. Gongura (Sorrel leaves) is a leafy vegetable used widely in Andhra cuisine and has a slight sour taste. In a wok add gongura, chopped ...

“He’s a storyteller, he puts together all these amazing foods and flavors and recipes,” Davis says ... the Caribbean Sorrel tea, is popular across the islands and in several African ...

Here is the recipe of how I make my Jamaican ... Oxalic acid is found in Sorrel. There is a concern because after consuming ...

In this recipe, mutton is cooked in ghee and masala enhanced with ... It derives its unique tangy flavour from gongura leaves (sorrel leaves). This scrumptious gravy features mutton, chana/toor dal, ...

While the melon is stewing gently, put the leaves of sorrel and basil in a salad bowl and dress them gently with the remaining olive oil. To serve, arrange a quarter of melon, a portion of cheese ...

Make the green tahini sauce: In a blender or food processor, combine mint, sorrel and garlic. Pulse to roughly chop and combine. Blend in juice of ½ lemon and a generous pinch of salt.