Sawa Sawa

What we know so far

Sawa sawa is the sour leaf of the roselle (sorrel) plant, named in Krio for its taste, and sawa sawa is also the plasas made from it: the leaves are stripped from the stems and steamed, then cooked into a thick sauce with assorted meat (cow skin, cow foot, oxtail, chicken), smoked fish, blended onion, scotch bonnet and ogiri, and thickened with ground egusi seeds. The "wait" (white) version has no palm oil and is eaten with fufu; the red version with palm oil goes over rice. The sourness of the leaf against the fat of the meat and the nuttiness of the egusi is the whole point.

The draft was written from 2 published sources and holds 10 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting