Sorrel Kuchela

Sorrel Kuchela

Course: Condiment
Cuisine: Caribbean
Author: Felix (Simply Trini Cooking)


  • 6 cups sorrel cleaned and diced
  • 2 tbsp. amchar masala
  • 2 tbsp. oil
  • 3 cloves garlic
  • 1 hot pepper
  • 1 cup water for boiling sepals
  • Salt to taste


  • Wash the sorrel and remove the sepals. Note: Cutting around the seed at the bottom makes it easier and safer to remove the sepals.
  • Cut the sepals; each in four. Pour one cup of water into a deep pot and heat over medium flame. Add the sepals and cook for about 1 to 2 minutes. Just enough to get the sepals soft.
  • Strain to remove the excess water.
  • Add the amchar masala to the sepals. Mix.
  • Heat the oil then saute garlic and pepper.
  • Mix in the sorrel sepals. Allow to cook for another 3 minutes. Adjust salt to taste. Remove and allow to cool. Place in sterilized bottle and refrigerate.

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Recipe © Simply Trini Cooking. All rights reserved

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