Quick answer
Roselle / sorrel leaves (Folere feuilles): Roselle (sorrel) leaves make the North’s tangy sauce. Ours comes from Guider, in Cameroon’s North region.
Key facts
- Name in French
- Oseille
- Scientific name
- Hibiscus sabdariffa
- Also known as
- Folere feuilles
- Origin
- Guider, Mayo-Louti · North
- Category
- Leafy greens
- Type
- Raw
- Available formats
- Dried
- Delivery
- Dry · ships everywhere
What is Roselle / sorrel leaves?
Roselle (sorrel) leaves make the North’s tangy sauce.
Its scientific name is Hibiscus sabdariffa. It is also known as Folere feuilles.
Where does Roselle / sorrel leaves come from?
Our Roselle / sorrel leaves comes from Guider, Mayo-Louti, in the North region (capital Garoua). Growing areas in the region: Garoua, Guider, Poli, Touboro. Every lot is checked and packed in Douala.
How do you cook with Roselle / sorrel leaves?
Leafy greens are at the heart of Cameroonian cooking: ndolè, eru, okok, njama-njama. Dried, they rehydrate in 20 minutes; frozen, they go straight into the pot.
You will find it in these dishes: Sorghum fufu & roselle-leaf sauce.
Pack size: Dried · 100 g. Usual formats in Cameroon: dried.
How should you store Roselle / sorrel leaves?
Keep dry, away from light, in a closed container.
Where to buy Roselle / sorrel leaves in Europe, the US and Canada
A dry product: it ships easily to Europe, the UK, the US and Canada. We deliver to cities including Paris, Brussels, London, Montreal.
Frequently asked questions
What is Roselle / sorrel leaves called in French?
In French: Oseille. Other names: Folere feuilles.
Which dishes use Roselle / sorrel leaves?
Sorghum fufu & roselle-leaf sauce.
How do I store Roselle / sorrel leaves?
Keep dry, away from light, in a closed container.
Can Roselle / sorrel leaves be shipped outside Cameroon?
A dry product: it ships easily to Europe, the UK, the US and Canada.
Is it organic?
We never say “organic” without certification. It is natural, traditionally grown, free of additives, and every lot is checked in Douala.
