CHRISTMAS HAM PHOLOURIE with SORREL CHUTNEY

Courtesy Susan Samlal on Cup of Joe Caribbean

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

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 !