From the Kitchen: Cuchesak
Cuchesak is sorrel made from leaves, oil and okra. It is typically served on white benechin, but my Jola family eats it on just about anything. The slimy texture took me a bit to get used to, but now I love the added flavor it gives to the rice.
It is pretty simple to make. First, you wash the leaves and remove all the stems. Then, boil the leaves in water. Add some oil and okra. Then, pound it together with some garlic and salt.