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.
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
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.
