Plassas - Dish in sauce
|Preparation time :||30 min|
|Cooking time :||30 min|
|Location :||Maritime Guinea|
|With :||Fish, Meat, Rice|
|Cooking method :||Hobs / Fire|
This is my preferred typical Guinean dish! It is best served with “country rice” or yellow rice.For the little story, Okra could looks unappealing to you, as the correct consistency is that of green slime, but the taste grows on you. ou jave to try it!
I learnt to cook it at age of 15 in my neighbourhood during the fasting month of Ramadan. It could looks unappealing to you, as the correct consistency is that of green slime, but the taste grows on you. You jave to try it!
Ingredients (For 6 people)
800 gr of fresh okras
800 gr of minced beef or lamb chops
400 gr of smoked fish (bonga or mackerel)
50 gr of sanfui (crushed or powder dried shrimps) - optional
3 to 4 onions
2 diakatou ( African eggplant)
4 bullion -Maggi stocks
1 cup of palm oil
1 fresh chilly pepper and Chilly powder
Salt and pepper (according to the taste)
Season the meat with salt and pepper. Peel and finely chop the onions. Add all in a non-stick pot and cover with 600 ml with water. Bring it to boil, stir-in and let simmer for 5 minutes..
Meanwhile, wash and drain the okra. Remove the stems and cut in round circles or crush in a Mixer. Set aside.
Poor in the okra & the diakatou, stir well and let it cook up to complete reduction.
Crush the smoked fish and sanfui (schrimps) and add all in the sauce. Add the fresh or chilly powder to taste. For those who loves hot chilly and/or have a solid stomach, cut a fresh chilly in two pieces, remove the pips, dice it and pour it on top of the okra – this is the traditional recipes.
Add in pepper and crumbled bouillon cube.
Stir in well, put the lid on the pot and let simmer for around 15 minutes at medium heat.
Poor in the palm oil in last. Salt to taste.
Let simmer for another 5 minutes. The sauce is ready.
Ready to serve with rice. Enjoy!
Tips and Tricks
Put salt only once sauce is ready, because this would risk of « cut the slime of the okra » and the thickening of the sauce