Mangoé rafalari - Main course
|Preparation time :||30 min|
|Cooking time :||30 min|
|Location :||Maritime Guinea|
|Cooking method :||Hobs / Fire|
The mixture of sweet and sour-spicy taste of this mango rafalari’s dish will delight your taste buds. In the region of Kindia during the mango season (April –September), this dish is eaten almost every night.
Ingredients (For 6 people)
12 medium size ripe mangoes
250 ml palm oil
6 smoked fish - carp*
1 bowl of sanfui powder (dried shrimp) - optional
2 jumbo cubes (stock cube)
2 chilli pepper
Salt (to taste)
Peel the mangoes. Cut in big slices those that are not ripe. Wash the mangoes, and put them in a pot and barely cover with water. Cook for about 20 minutes.
Once the mangoes are cooked remove and keep it aside. Don’t use the cooked water.
For the sauce:
Meanwhile flake the fish and remove bones, peel and cut onions.
In a bowl, mix the onions, sanfui powder, flaked bonga (carp) and chilli peppers.
Heat the palm oil with piece of onions.
Once the oil is hot, pour the entire mixture of fish and spices and then add a stock cube. Simmer for 10 minutes. .
When the sauce starts simmering add the mangoes, stir and cover with a little water. Cover and reduce heat. Simmer for 30 minutes.
This dish is enjoyable hot.
Tips and Tricks
* Smoke Carp is the most consumed fish in Guinea and known as Bonga.
(1) Choose ripe natural mangoes known as “mango séni”.
(2) You can also use “transplanted mangoes” which are the big mangoes which are exported in Europe in general, as they are non-fibrous mangoes, however the time for cooking should be reduced and use less water as grefe mangoes contain more water