Over the past month, I have repeatedly been served a sauce containing sinri flowers. Last week, I asked my friend to come over and teach me how to make the sauce. An illustrated guide is below:
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| Collect the sinri flowers. |
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| Our flowers are plucked and ready for cooking. If you don't have fresh flowers on hand, you can use dried flowers that you harvested previously. |
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| We washed and boiled the flowers, then drained them and set them aside. |
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| This particular recipe calls for beans. You do not want the skins on your beans, so you must pound them to loosen the skins, then place them in water so that the skins float to the top. These beans have already had the skin removed. |
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| Next, you cook 1/3 cup of beans in water, then add the "sauce ingredients" (pureed garlic, pepper, salt, hot pepper, and special Beninese condiments). |
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| When the beans are cooked, you add the flowers back into the pot, and then it is time to eat! This sauce can be enjoyed with pate or akassa. |
Does it taste good? Doesn't look all that appetizing which is kind of sad since the flowers are very pretty
ReplyDeleteI liked it, but I can see that not everyone would. There are many ways to make sauce with these flowers, so perhaps other recipes would look more appetizing.
ReplyDeleteYes, the flowers are very pretty. Does the flavor of the flower add much to the sauce? We have eatable flowers, but as far as I know we always eat them as they are. Lavender flowers can be added to cookies, but are not pulverized. Nasturtium flowers can be stuffed with mixtures like tuna salad and eaten much like an appetizer.
ReplyDeleteJean Ralley
I did not perceive a strong taste from the flowers. I did find that in appearance and feel, they could be mistaken for large slices of onion in the sauce.
ReplyDelete