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Note: Because picking leaves is time-consuming, fresh roselle leaves will not only pick leaves, but also buried branches for supply.
Roselle leaves are the tender foliage of the Hibiscus sabdariffa plant, also known as roselle or Jamaican sorrel. The palmately lobed leaves are vibrant green with a mildly sour and astringent taste. Commonly consumed as a vegetable in Taiwan and Southeast Asia, they are used in salads, stir-fries, soups, or pickled dishes. They are also valued in traditional medicine for their cooling, detoxifying, diuretic, and anti-inflammatory properties.
The red roselle is used to make tea, sour and sweet, but don’t think that the “expression” of roselle is just that. Its palm-like leaves are actually a home-cooked dish of Myanmar’s common people, with ingredients such as bamboo shoots, peppers, and shrimp paste. Stir-fried, the hot and sour taste is not only appetizing, but also arouses the thoughts of Burmese people in Taiwan who have traveled 2,500 kilometers.
🥘 Suggested Recipe：
Here’s a simple, authentic West African-style Roselle Leaves Stew (also known as Yakuwa in Hausa or Zobo leaves stew in Nigeria). The leaves are tangy, slightly slimy when cooked (like okra), and packed with vitamin C.
🇳🇬 Roselle Leaves Stew (Yakuwa / Zobo Leaves)
Serves: 4Prep time: 10 mins | Cook time: 25 mins
Ingredients:
- 4 cups fresh roselle leaves (hibiscus sabdariffa leaves), washed & chopped(If using dried leaves, soak 1 cup in warm water for 15 mins first)
- 1 medium onion, chopped
- 2–3 scotch bonnet peppers (or to taste), blended
- 2 tbsp palm oil (or vegetable oil)
- 1 cup smoked fish or stockfish (soaked & deboned) – optional
- 1 cup ground peanuts or 1–2 tbsp peanut butter (classic flavor!)
- 1 tsp dawadawa (fermented locust bean) or 1 stock cube
- 1 tsp ground crayfish (optional but recommended)
- Salt to taste
- 2 cups water or stock
Instructions:
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Prep the leaves:Remove tough stems from roselle leaves. Wash thoroughly (they can be sandy). Chop roughly.
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Sauté base:Heat palm oil in a pot. Add onions and fry till translucent (2 mins).Add blended peppers and fry for 3–4 mins until the oil separates.
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Add proteins:Stir in smoked fish/stockfish, dawadawa/stock cube, and crayfish. Cook 2 mins.
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Add peanuts:Mix in ground peanuts (or dissolve peanut butter in ½ cup warm water first). Stir well. This thickens the stew.
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Cook the leaves:Add chopped roselle leaves + 2 cups water/stock.Cover and simmer on medium heat for 10–15 mins until leaves are soft and the stew thickens.(Don’t overcook — leaves should stay bright green.)
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Season:Taste and adjust salt. If too thick, add a splash of water.
Serve with:
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Tuwo shinkafa (rice mash)
- Pounded yam
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Eba or fufu
Stir-fried Roselle Leaves
Ingredients
- Roselle leaves 50g
- Soy sauce (or substitute with fish sauce) 1 tablespoon
- Chaotian pepper
- Spices
- 3 cloves of garlic
- Shallot (optional) 2-3 cloves
- Optional other suitable spices
- Fennel seeds (sweet fennel seeds in the photo) a little
- green cardamom
- Lemongrass stick
Roselle leaves are rarely eaten in Taiwan, but their taste is outstanding and special. Common home cooking in Myanmar:
step
- Now that vegetarian food is popular, in addition to using fish sauce and shrimp paste to reconcile the sour taste, other spices are also very suitable! After trying it, I cooked it with a taste that people fell in love with immediately ~ the hot and sour taste is suitable as an appetizer. The seasoning method of five-spicy vegetarian food is introduced as follows:
- Wash the roselle leaves and soak in water. At this time, prepare other spices and mince them for later use. Garlic, ginger, red onion and other home spices are suitable, and they can also be used in combination with Southeast Asian spices (in addition to those used in recipes, there are coriander seeds, cumin seeds, turmeric...etc. Note! Roselle leaves are very Sour, almost like lemon. So when choosing spices, remember to take the sourness into consideration.) It tastes good if you put chili, friends who don’t like spicy food, you can use the chili after removing the seeds.
- First fry the fennel seeds in hot oil, and then add garlic, shallots, ginger, and other spices after the fragrance comes out. After the aroma is fully fried, add the roselle leaves and stir fry quickly. The roselle leaves will soon shrink to a little bit, and because it is very sour, it will turn yellow immediately. Don't be nervous, it's normal. Add a little water, season with soy sauce, and cook until the soup becomes thick, and the roselle leaves are boiled to a mucus, and you can start the pot.
Finally, garnish with a little basil leaves or basil leaves, it is a hot and sour appetizer!
Kind tips
fried lemongrass powder, you can use fresh lemongrass heart.
The processing method of citronella can refer to this article:
