Wouré Bourakhè

What it really is

Wouré Bourakhè is a Guinean leafy stew made with sweet-potato leaves and dried shrimp.

The dried shrimp is usually rehydrated or cooked directly with the greens so its flavor spreads through the sauce. If another leaf or fresh seafood is used, name it; the local name alone does not guarantee the modeled version.

The leaves are washed, chopped and simmered until they become a soft sauce, then seasoned with dried shrimp and aromatics. Other leafy bourakhè versions use different greens, so the name should be paired with the specific leaf where known. The dish is usually eaten with a starch that absorbs the sauce. This version uses sweet-potato leaves with shrimp; other Guinean leafy stews use different greens. Dried shrimp contributes a concentrated seafood flavor and allergen.

Wouré Bourakhè names the sweet-potato-leaf form of bourakhè, a family of leafy stews in Guinea. The leaves are cooked with dried shrimp, onion, garlic and chilli; related bourakhè versions use other local leaves, including baobab, cassava or taro. The leaf and seasoning vary by region, so the name identifies a local version rather than one universal recipe.

How it's served

Serve as a main dish with the local staple. The cooked leaves form a thick sauce, and dried shrimp contributes a savoury seafood flavour.

How to write it on the menu

Identify sweet-potato leaves and disclose shrimp; other bourakhè leaf versions should be named accurately.