Lake Isle Press

Sorrel-Okra Puree (Baguedi)

A sorrel-okra condiment often served with fish stew.

Sorrel-Okra Puree (Baguedi)


  • 4 to 5 okra pods, tops removed
  • 2 bunches sorrel, or substitute 1 bunch spinach plus 1 tablespoon fresh lemon juice
  • 1 tablespoon fish sauce or 2-inch square guedj (see Glossary)
  • Freshly ground black pepper


Makes about 1 cup

1. In a small saucepan, cook the okra in boiling water until tender, about 5 minutes. Drain and set aside. In a separate pot, over medium heat, cook the sorrel or spinach with a little water and fish sauce (or guedj) until soft and wilted, about 5 minutes. Drain.

2. Puree the greens in a blender with the okra and black pepper; if using spinach, blend with 1 tablespoon lemon juice. Pour into a serving bowl.

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