HOW TO COOK SIERRA LEONE SORREL SOUP / SAWA-SAWA and Egusi

sorrel leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more widely available and offers similar flavor and nutrients.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories while still providing a creamy texture.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and adds a different flavor profile.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based protein alternative, while canned tuna is more affordable.

Wash the sorrel leaves and set them aside.

Start boiling the meat and season it while cleaning.

Blend the melon seeds (egusi) until smooth and start boiling it.

After 30 minutes of boiling the egusi, add the cow skin, seasoning cubes, ogiri, and salt to the pot.

While that is boiling, clean the sorrel leaves and boil them in a separate pot.

Once the sorrel is boiled, rub it between your hands to break it down into smaller pieces.

Drain the water from the boiled sorrel to reduce sourness.

Add the boiled meat and its stock to the pot with the egusi mixture.

Add the dried fish and mix everything together.

Add the boiled sorrel and some chopped onions to the pot.

Adjust seasoning with more seasoning cubes as needed and add optional ingredients like bologi for aroma.

Serve the soup with eba or any swallow of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary