Sauce Claire (Snail Sauce)
The peppery snail-and-beef sauce of the maquis: a rich tomato-based sauce with escargots (the giant African snails of the forest zone) and smoked fish, served with foutou or rice.
What it is
The peppery snail-and-beef sauce of the maquis: a rich tomato-based sauce with escargots (the giant African snails of the forest zone) and smoked fish, served with foutou or rice. Ingredients: snails, beef, smoked fish, tomatoes, onions, chiles, palm oil or groundnut oil, okra (optional), dried shrimp, salt. Recipe: 1) Clean snails rigorously (the craft step). 2) Build a tomato-onion sauce. 3) Add meats, fish and snails; simmer rich. 4) Adjust the chile courage. Serve: with foutou banane or rice, at celebrations. Flavor: deep, smoky, peppery. History: forest-zone snail cookery predates the republic; sauce claire's many variants map the south's ethnic kitchens. See also: Kedjenou, Attiéké.
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Related topics
World Cuisines
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