Sorrel Kuchela

If you are a food enthusiast and love to experiment with new flavors and ingredients, then you are in for a treat with our latest recipe post – Sorrel Kuchela. This unique dish combines the tart and tangy flavors of sorrel leaves with the spicy kick of kuchela, a traditional Trinidadian condiment made with spices, and peppers. The result is a deliciously complex taste that will tantalize your taste buds and leave you wanting more. Sorrel Kuchela is a perfect dish for those who love to add a little extra zing to their meals, and it’s also a great way to explore the rich culinary heritage of Trinidad and Tobago. Whether you’re hosting a dinner party or simply looking for a new recipe to try out, this dish is sure to impress your guests and leave them asking for the recipe.

Sorrel Kuchela

Course: Condiment

Cuisine: Caribbean

Ingredients

  • 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

Instructions

  • 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.

Click here for step by step recipe with pictures.

Recipe © Simply Trini Cooking. All rights reserved

Sorrel Kuchela

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

Ingredients

  • 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

Instructions

  • 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.
Scroll to Top