Sorghum fufu & roselle-leaf sauce

1. 1

   Soak the roselle leaves, then boil 10 min; drain.

2. 2

   Thin the groundnut paste with water and bring to a simmer.

3. 3

   Add the leaves, locust beans and salt; simmer 20 min.

4. 4

   Make the fufu: sorghum flour into boiling water, worked firmly.

5. 5

   Serve together.

A family recipe: adjust it to your taste.