Rabbit puree with honey and lemon (Ivory Coast)

• 30g cooked rabbit meat
• 60g attieké
• 1 teaspoon of honey
• 2 teaspoons of lemon juice
• 1 tomato

Finely chop the rabbit meat. Wash and finely dice the tomato.

In a large bowl, mix the diced tomato with the honey and the lemon juice. Add the rabbit meat, mix and marinate for 30 minutes.

In a saucepan, cook the attieké until soft.

In another saucepan, heat the rabbit marinade for 5 minutes on a low heat. Add the attieké, and heat for another few minutes.

Blend everything together and serve warm.