Sorghum fufu & roselle-leaf sauce: traditional recipe, origin and ingredients

Where does Sorghum fufu & roselle-leaf sauce come from?

In the North, sorghum or corn fufu is served with a tangy sauce of roselle (sorrel) leaves, thickened with groundnut paste and seasoned with fermented locust beans. It is an everyday meal of the Sahel regions.

Other signature dishes of the North region: Lalo, Millet porridge.

What are the ingredients for Sorghum fufu & roselle-leaf sauce?

For 6 people:

• Red sorghum flour
• Dried roselle leaves
• Groundnut paste
• Fermented locust beans
• Meat (optional) (buy locally)

How do you make Sorghum fufu & roselle-leaf sauce? Step-by-step recipe

1. Soak the roselle leaves, then boil 10 min; drain.
2. Thin the groundnut paste with water and bring to a simmer.
3. Add the leaves, locust beans and salt; simmer 20 min.
4. Make the fufu: sorghum flour into boiling water, worked firmly.
5. Serve together.

Tips for a perfect Sorghum fufu & roselle-leaf sauce

• Boil the roselle leaves before adding them to soften their sourness.
• A little locust bean goes a long way: it is powerful.
• The fufu should be firm and smooth.

What to serve with Sorghum fufu & roselle-leaf sauce

Traditionally it is served with sorghum or corn fufu. It is a dish for everyday meals.

Where to buy Sorghum fufu & roselle-leaf sauce ingredients in Europe and North America

Outside Cameroon, the dry and frozen ingredients for Sorghum fufu & roselle-leaf sauce are often hard to find. Our kit gathers them, checked and packed in Douala, and delivers them across Europe, the UK, the US and Canada, including Paris, Brussels, London, Montreal.

Frequently asked questions