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Sawasawa, Wate Sawa

Submitted by West Africa Cooks on Mon, 2013-12-16 11:35


8 Servings
SourceFavourite Sierra Leone Recipes by Pamela Greene
Prep time
30 minutes
Cooking time
1 hour, 40 minutes
Total time
2 hours, 10 minutes


Sawasawa, egusi, meat and fish. How to cook sawasawa or sawa sawa? Sawasawa is a leaf cooked in countries like Sierra Leone. Krio people use egusi to cook this food which is also made with palm oil and red peppers. This recipe is made with egusi serve hot with rice or foofoo and from the cook book Favourite Sierra Leone Recipes by Pamela Greene.


sawasawa (handfuls of)
1⁄2 cup
1 pound
large dried fish (flaked)
red peppers (ground)
1 1⁄4 cup
palm oil
large onion (ground)
ogeri (optional)
salt to taste
2 cups
water (2- 3 or more)


How to make Sawasawa, Wate Sawa?
1. Cut up meat into cubes and put in saucepan with cups of water.
2. Cook slowly until tender, adding water as it evaporates.
3. Add palm oil, ground pepper, onion, ogiri and simmer gently for about 15 minutes.
4. Wash and shred leaves, put in a saucepan of water and bring to boil. Strain and rub leaves in cold water in a sieve to remove some of the sourness.
5. Squeeze out water and add leaves to the palm oil sauce.
6. Mix the egusi with some water and add to the sauce. Cover saucepan and cook gently. The sauce thickens as it cooks so stir frequently to prevent sticking and add more water if it becomes too thick.
7. Add flaked fish and salt to taste.
8. Cook until desired consistency is achieved.
9. Serve hot with rice or foofoo.

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