Gongura

[kitchen_boy]

Gongura is a plant, either Kenaf (Hibiscus cannabinus) or Roselle (Hibiscus sabdariffa), grown for its edible leaves and used extensively in South India. In Indian English it is often translated as “Sorrel”.  The problem is that, in the west, garden sorrel is (Rumex acetosa), an entirely different plant. It seems that this mistranslation is pervasive in Indian recipes and cooking articles. Am I missing something?

[Tan Can Cook]

On 3/28/2020 at 3:37 PM, kitchen_boy said:

Gongura is a plant, either Kenaf (Hibiscus cannabinus) or Roselle (Hibiscus sabdariffa), grown for its edible leaves and used extensively in South India. In Indian English it is often translated as “Sorrel”.  The problem is that, in the west, garden sorrel is (Rumex acetosa), an entirely different plant. It seems that this mistranslation is pervasive in Indian recipes and cooking articles. Am I missing something?

 

Five years late, from my experience, my family is lucky that there are a few farmers at our local Solano County (Northern California) Farmer's Market that grows, stocks, and sell Hibiscus sabdariffa var. rubra. Gongura is a local term in Telugu, which is the native language of Indian states Andhra Pradesh and Telangana.

 

In the recipes books I have on regional Indian cuisine, the common English name—as you have indicated are—sorrel and roselle leaves. Gongura is widely accepted and understood.

 

It's flowers can be candied with a sweet and sour taste, similar in texture to sweetened cranberries that you can easily buy at supermarkets here in the US.