Frying a hot pan of salt fish.
Salt fish and breadfruit is a local dish that’s terrific for the taste buds. Add some tangy hot sauce and a cold glass of sorrel tea and you have a winning combination.
Breadfruit, which is native to the western Pacific islands and the Malay peninsula, is a staple food similar to potatoes. It’s comprised of 70% water, 25% carbohydrates, and has an average amount of Vitamin C.
Sorrel is enriched with Vitamins A and C and is commonly found in French cuisine.
The leafy green plant (which is related to the rhubarb) also contains calcium, iron, magnesium, phosphorus, and potassium. Sorrel is increasingly popular among the health-conscious crowd and fairly easy to make.
Pot full of sorrel.
I must advise you that sorrel is particularly rare in the states and difficult to find in your local supermarket. Now if you live in a place like Seattle, I’m sure you’ll be just fine obtaining a bag of sorrel from the specialty food stores religiously stocked with high-priced organic offerings.
Try Whole Foods Market.
I pulled this classic recipe from a web site strewn with spelling errors and such. The blaggards.
No worries. I did a fair amount of editing.
How to Make Sorrel Tea
1 gallon of water
1 large fresh ginger root (optional)
8 ounces of dry sorrel
Brown sugar (to taste)
1. Grate the ginger using a standard grater. Do not blend or chop the fresh ginger.
2. Place the grated ginger in the pot with 1 gallon of water. Bring to a boil under medium heat.
3. Place 8 ounces of dried sorrel into the boiling water for approximately 30 seconds.
4. Immediately remove and let the contents cool for approximately 6 hours or until the water returns to room temperature. This allows the sorrel to draw.
Note: You have the option of letting the sorrel sit in the water overnight. The longer the sorrel is allowed to draw, the stronger it becomes.
5. Strain the contents using a fine strainer. This process removes sorrel particles. Sweeten to taste with brown sugar and chill before serving.
This recipe yields about 6 to 8 servings.
(Some individuals opt not to use ginger in their sorrel and others have the option of adding a dash of rum before chilling.)
I say add the rum! 😀
Plenty good plate.