Konkoé (Smoked Fish Sauce)
The smoked-fish rice of Conakry: konkoé — smoked catfish (konko) simmered in a palm-oil tomato sauce with okra and served over rice, Guinea's beloved lunch. Ingredients: smoked catfish, palm oil, tomatoes, onions, okra, chiles, dried shrimp, rice.
What it is
The smoked-fish rice of Conakry: konkoé — smoked catfish (konko) simmered in a palm-oil tomato sauce with okra and served over rice, Guinea's beloved lunch. Ingredients: smoked catfish, palm oil, tomatoes, onions, okra, chiles, dried shrimp, rice. Recipe: 1) Soak the smoked fish; clean. 2) Build a tomato-onion palm sauce. 3) Add fish and okra; simmer. 4) Serve flooding over rice. Serve: at Conakry's maquis and homes. Flavor: smoky, rich, oceanic. History: konkoé is the Soussou coast's signature — the Fouta and forest regions have their own, and the argument is friendly. See also: Sauce Feuille, Foutti.
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Related topics
World Cuisines
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