Ngai Ngai

Ngai Ngai

4.99 CAD $

Ingredients: 100% Guinea sorrel leaves

Size: 500 G

Brand : Delices des tropiques

Country of Origin: Cameroon

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SKU: LEG-NGA-500 Categories: ,

Ngai Ngai

Ngai ngai are the young leaves from the Rosella shrub (related to hibiscus). They can be steamed or stir-fried and are known as red sorrel in the Pacific. A bunch of sorrel can be substituted for ngai ngai and will compliment any Australian freshwater fish.

Recipe of Ngai Ngai with fried fish

Ingredients

  • 1whole fish, cut crossways into 2 inch segments

Marinade

  • 1 garlic clove, crushed
  • 1 knob ginger, grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 bunch ngai ngai (Rosella leaves)
  • 1 large tomato, chopped
  • ¼onion, chopped
  • 2 tbsp palm oil

Instructions

Marinate fish in a mixture of garlic, ginger, turmeric and salt.

Wash leaves, remove the little stems and chop leaf finely. Place onion, tomato and the chopped leaves into a saucepan with about 120 ml of water and simmer. When the leaves have reduced and turned brown, add palm oil and salt to taste and cook for a few more minutes.

Fry fish pieces in olive oil. Place fish pieces on serving dish and spoon mixture over the fish. This mixture is often eaten on its own.

Sources

  • sbs
Weight2 lbs
Dimensions5 × 5 × 3 in
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