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North · Garoua
Slippery jute-leaf sauce with millet or sorghum fufu.
Tick what you already have.
Crumble the dried jute leaves.
Bring water to the boil with the locust beans and potash water.
Add the leaves and whisk hard for 10 min to make the sauce draw.
Make the sorghum fufu.
Serve straight away.
A family recipe: adjust it to your taste.
Read the guide : LaloSorghum fufu with a tangy roselle (sorrel) leaf sauce.
Crumble the dried jute leaves.
Bring water to the boil with the locust beans and potash water.
Add the leaves and whisk hard for 10 min to make the sauce draw.
Make the sorghum fufu.
Serve straight away.
Enjoy your meal!
Your screen stays on while you cook.
