Konkoé Turé Gbéli - Dish in sauce
|Preparation time :||30 min|
|Cooking time :||30 min|
|Location :||Maritime Guinea|
|With :||Fish, Rice, Vegetables|
|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
5 garlic gloves
3 to 4 potatoes
5 spring onions
1 pealed tomatoes (or fresh)
Salt and pepper to taste
3 bay leaves
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 stems
Rinse 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.