• Meal
  • For adults

“IVORY COAST” Djounglé sauce

  • Preparation: 20 min
    Baking: 90 min
  • Number of portions: 4
Ingredients
  • 2 smoked pike
  • 2 smoked oxtails
  • 6 tablespoons of Djounglé powder
  • 4 dried chillies
  • 4 prawn stock cubes
  • Oil
  • Dried ground prawns
  • 4 tomatoes
  • 2 onions
  • Salt
Preparation

Carefully wash the oxtails and the fish, and cut them into chunks.

Cook on a medium heat in a large saucepan.

Carefully wash the tomatoes and cut them into small dice. Chop the onions. Add the tomatoes and onions to the saucepan with the finely chopped chillies, a drizzle of oil, the ground prawns and a pinch of salt.

Crumble the stock cubes and 3 litres of water into the mixture and simmer for about 1 hour.

Gradually add the Djounglé powder to avoid lumps.

This dish can be served with banana foutou.