Konkoé Turé Gbéli - Dish in sauce

Preparation time : | 30 min |
Cooking time : | 30 min |
Location : | Maritime Guinea |
Vegetarian : | No |
Difficulty : | Easy |
With : | Fish, Rice, Vegetables |
Cost : | Inexpensive |
Cooking method : | Hobs / Fire |
This sauce originally from the coast and traditionally very spicy. It’s very popular in Sosso’s country as the Cat fish is one of the most delicious fish’s flesh.
Ingredients (For 6 people)
2 konkoé (smoke cat fish)
1 glass of palm oil
1 aubergine
3 onions
5 garlic gloves
3 carrots
6 okras
3 to 4 potatoes
5 spring onions
1 pealed tomatoes (or fresh)
Salt and pepper to taste
3 bay leaves

Preparation
Wash and cut big pieces of fish. In a pot bring to a boil one litre of water and throw in the fish.
Meanwhile, peel the garlic, onions, wash spring onions. Cut in half peppers (use a half if you cannot stand too much hot pepper) prune the seeds.
Mix all in a food processor with the peeled tomatoes, crumbled Magi cube.
Pour the sauce into the pot.
Bring to boil and meanwhile peel the vegetables.
Peel the potatoes, and cut in 2 or 4 depending on their sizes.
Remove the stem of aubergine and cut into slices.
Remove the okra’s stemsRinse the vegetables and put them in the pot and stir well .Bring to a boil, cover and reduce heat.
Simmer for 15 minutes and the glass of palm oil last. Adjust salt if necessary.
Your sauce is ready after 5 min.
This sauce goes with rice and bit of okra. Don’t forget to cook your rice while the sauce is simmering. In a rice cooker add 4 cup of rice and 6 cup of water.
In a saucepan cook the okras for few minutes and mix with a wooden spoon as it’s done at home or in a blender.
Mix the rice and okras before serving with the sauce.
Tips and Tricks
This sauce can be cooked with fresh fish.