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Folong sautéed with prawns









For 4 people:


  • 02 packets of Folong (amaranth) about 2kg or fresh spinach or 1kg of spinach;

  • 400g peeled raw prawns;

  • 1  onion;

  • 2 pinch of salt;

  • 1  cube; 

  • 2  cloves of garlic;                          

  • Ginger; 

  • 4-5 tomatoes;

  • Rock salt;

  • 6 tablespoons of oil of your choice (you can also use palm oil);






1- Strip the stems of folong (or fresh spinach), rinse them to get rid of any dirt. If using frozen spinach skip to step 2;


2- Pour them into boiling water in which you have taken care to throw a few small pieces of rock salt so that the leaves keep their green color. Boil for 2 to 3 minutes and drain them using a colander. Make it into balls;


3- Crush the ginger;


4- Finely dice the tomato, garlic and onion;  


5- Heat very lightly and over very low heat in a pot with a little oil;


6- Once the oil is slightly heated, pour a small amount of salt, 1 cube, and  then gradually the onion previously finely diced, followed by the garlic;


7-  Once the mixture is finished add the fresh shrimp. Brown everything in the oil for 5 minutes, making sure that the onion, garlic and prawns keep a nice golden color;


8- Gradually add the tomato (diced) and the crushed ginger. Using a spatula, brown the mixture regularly for 10 to 15 minutes over low heat;


6. Once the mixture is homogeneous, crumble the folong (spinach) in the mixture 8. Turn gently and regularly for 10 min. Add dried shrimp;


Don't forget to taste to make sure the salt is right. Cook for another 10 mins

over low heat, stirring the mixture regularly, finally remove the pan from the heat;


7. Fry again for 5 minutes and then you can serve with fried plantain, Fufu, cassava, rice.


8. The cooking of fried plantain, rice, Fufu, can last 20 min, we will talk about it soon.



Wednesday, April 6, 2022 ​​​​

  • Open Day

  • Date: April 6, 2022

  • Hours: 10:00 - 17:00

  • Theme: ethics and professionalism in the hotel environment.

  • Place:  CFPF SORAWELL located in Essos near the ENEO agency

  • Telephone: (237) 673 754 798 / 694 389 562


January 11 - March 3, 2022

  • Price: 50,000 FCFA  

  • Date: Tuesdays and Thursdays

  • Hours: 3 p.m. - 6 p.m.

  • Focus: Pastry



March 14 - April 25, 2022 ​​​

  • Rotation: Monday March 14 

  • Easter holidays:   Friday 08 April (evening) to Monday 18 April  2022. 

  • Theoretical evaluation: Tuesday 19 to Friday 22 April  2022. 

  • Practical end-of-module assessment: Thursday 21 to  Monday April 25, 2022. 

  • Deadline for submitting theoretical notes and  practices : Monday, April 25, 2022.


Je m’appelle Edwige Aimée, apprenante au CFPF Sorawell de 2002 à 2005. J’ai beaucoup apprécié mes années de formation, particulièrement l’ambiance de famille et la façon dont nous étions formées. Je me souviens que je recevais toujours des encouragements lorsque j’étais découragée, les monitrices étaient vraiment gentilles.

J’ai reçu à Sorawell la formation professionnelle mais aussi humaine et spirituelle. Cela m’a été d’un très grand apport dans ma vie professionnelle. J’ai connu Dieu à Sorawell et j’ai aussi appris à avoir confiance en moi. Je garde de très bons souvenirs de Sorawell.

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