Discover the recipe of Dakouin with palm nut puree on our program Dayélicious.
Recipe for 4 people
Preparation time: 45 min
Cooking time: 30min
Marinade time: 1- 2h
1 kg of fresh fish (of your choice)
400g of puree of palm nut
4 fresh tomatoes
Garlic and ginger (according to taste)
2 bay leaves
Red peppers (according to taste)
4 green peppers
500 g of gari
Peel, garlic, ginger, half an onion, bay leaves and grind all and then set aside
Peel, two onions, wash the tomato and red pepper, mash and set aside
Cut in slices the rest of the onion then to reserve
Clean the fish properly with lemon or vinegar (After emptying and chipping (you can ask your fishmonger to do it at the time of purchase), salt and season with half of the ground spices.
In a saucepan, pour the palm nut puree with 1 liter of water, cook for 10 minutes. Add the mashed potatoes (tomatoes, onions and peppers) and the remaining spices, stir, salt and cook for about ten minutes.
Put the marinated fish in the soup, cook for 5 min, then add the finely chopped onion and green peppers, let simmer 2 min, adjust the seasoning if necessary.
To put out the fire. Take a little more than half of the sauce still hot without the pieces of
Make the paste of gari (piron): pour the gari in rain in the sampled sauce and stir vigorously
2 to 3 minutes.