Ngai ngai, the tart sorrel leaves at the heart of Congolese cooking. They cook down soft and bring a bright, lemony sourness that cuts beautifully through rich fish and palm oil.
500g pack of sorrel (hibiscus) leaves
Sharp, citrusy flavour that mellows as it simmers
The classic green for mbika, saka saka pairings, smoked fish stews and palm oil dishes
