Fögnè sourtinaadi - Main course
|Preparation time :||1 hr|
|Cooking time :||1 hr 30|
|Location :||Fouta Djallon|
|With :||Fonio, Meat|
|Cooking method :||Hobs / Fire|
I do not know any one who doesn’t like this cereal’s meal. The steamed fonio is festive dish in Futa - There is a Fulani proverb which says that a young lady is ready to marry when she’s able to cook steam fonio.
The techniques of cleaning and cooking the fonio can be quite tedious. Busy women or in a hurry can also use the microwave.
Ingredients (For 6 people)
1 table spoon peanut butter
500gr mince meat
2 onions and 4 cloves of garlic
½ bunch of fresh parsley
¼ of oil
3 or 4 fresh tomatoes
2 big onions
6 cloves garlic
3-4 spring onions
4-5 coffee spoon of tomato puree
1 fresh chilli (or powder)
1 to 2 Aubergines
4 Dachins or 6 nice potatoes
Spices (salt, black pepper, garlic, parsley)
500 gr of fonio
10 fresh okras
3 table spoon of de « Gee/cow butter » or butter
Crush all ingredients in a mortar or food processor, pour the mixture into a large bowl and add minced meat.
Add salt and pepper to taste; you can add a bit of chilli powder or fine chopped fresh chilli if you fancy chill.
Add to it the peanut butter diluted in a bit of warm water. Do not add too much, the idea being to facilitate the preparation of meatballs.
Mix well .Once the mixture is homogeneous you can start making the dumplings
Brown the meatballs in very hot oil for about 3-4 minutes.
Rotate regularly to evenly have a browned meatball.
Once browned, remove and set aside in a dish covered of paper towel to absorb the excess oil.
Discard the cooking oil.
Cut the tomatoes into small pieces, peel and cut garlic and onions finely.
Finely chopped chives or spring onions and crumbled the cubes.
In a Sauce pan or pot, heat a little oil and jousting all in a pot add a glass of water, tomato puree. -Stir everything and salt and pepper and leave it to reduce.
After 5 minutes of cooking, put the meatballs and let for more a less 10 minutes over a low heat.
Meanwhile, peel, chop and clean Dachins or potatoes and cassava into large pieces. Clean and cut the aubergine into four pieces.
Add the vegetables into the pot cover with water bring to boil and leave to cook for about 5-10 minutes. Then reduce heat and reduce for about 20 to 30 minutes, stirring occasionally so that it does not stick.
When you notice that the oil rises on the surface, the sauce is ready.
If you have a big fresh chilli, throw/put it in the sauce in the last 5 minutes to avoid the mashing the chilli in the sauce.
See fonio cooking techniques. You can do it either by steaming or by microwave
Boil some water and cook your fine slices okras for about 5 minutes.
Once cook, drain the Okras beat it in gourd (calebasse) or bowl with a wooden spoon. Of course you can use a blender.
Tips and Tricks
Serve with the hot sauce.