Recipes
CHRISTMAS HAM PHOLOURIE with SORREL CHUTNEY

Courtesy Susan Samlal on Cup of Joe Caribbean
Ingredients
1 pack Lion’s Brand Pholourie Mix
¼ cup chopped fresh seasoning (shadon beni, pimento peppers, hot pepper)
½ cup chopped ham (turkey can also be used)
1½ cups lukewarm water
Oil for frying
For the sorrel chutney:
2 cups of sorrel boiled and drained
3 cloves garlic
Few blades shadon beni
2 pimento peppers, seeded and chopped
2 tbsp sugar
Small piece of hot pepper
Salt to taste
Directions
- For the pholourie:
Add the Lion’s Brand Pholourie Mix and all the remaining ingredients to a mixing bowl. Add small amounts of lukewarm water and mix to form a soft, wet dough. - Cover and let rest for 3 – 5 minutes.
- Heat oil in a large frying pan over medium heat.
- Form the dough into small balls and fry in hot oil, turning occasionally until golden brown and cooked through. Serve with the sorrel chutney.
- For the sorrel chutney:
Puree drained sorrel with a hand blender. Set aside in a bowl.
Blend together the garlic, shadow beni, pimento peppers and hot pepper. Add to the pureed sorrel. Add sugar and salt. Mix all ingredients together and enjoy !