Ketoun - Main course
|Preparation time :||30 min|
|Cooking time :||30 min|
|Location :||Fouta Djallon|
|Cooking method :||Hobs / Fire|
A typical speciality from Futa Jallon, this mixture of tuber has a great sweetness taste. Its burst your palate with different flavours that blend perfectly with the taste of smoke fish.
Ingredients (For 8 people)
1 kg of dachin (+/- 7 taros)
1.3 kg of sweet potatoes (+/- 4 pieces)
450 gr of cassavas (+/- 1 cassava)
600 gr green banana or plantain (+/- 3 pieces)
½ glass of palm oil
300 gr onions (+/- 3 onions)
600 gr smoke fish (bonga or smoke mackerel)
Fresh fish (optional)
50 gr of soumbara
4 cubes of fish stock
1 fresh or powder chilli (to suit taste)
Peel and slice all tubercles in small pieces.
Boil in water with a pinch of salt, then drain the vegetables and set aside. Pay attention to remove from heat once the vegetable is “al dente”. Pick with fork to check for doneness, about 15 minutes to boil.
Chop the onions and chilli peppers. Crumble the bonga taking care to remove all bones.
Heat the palm oil in pot and add the onions, chilli, bonga and crumbled Maggi.
Quickly add the tubercles and cover with 800 ml of water. Stir, taste and adjust the seasoning with chilli pepper and salt to taste.
Bring to a boil then reduce the heat to medium while stirring regularly.
Simmer for half an hour. The ketoun is ready once all the ingredients are soft.
Tips and Tricks
It’s a main dish but it can also be served as side dish with meat or braised fish in the oven. If you use it as main dish it’s recommended to add fresh fish or simply the amount of smoked fish if you like.