Sumpthin Good from Guinea – Conakry
“Poisson au Forestier”
This dish was prepared by two university students [see photo below] from the Forest region of Guinea-Conakry: Nikavagui Kalamo (23 years old from Zawasama Guinea) and Fdekala Tono (25 years old from Guekelu, Guinea)
Ingredients – manioc (nyame), fish (4), onions (2), garlic (4 cloves), pepper, salt, magi cube, peanut oil.
Preparation –
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Peel manioc;
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Wash & cut manioc;
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Prepare fire to boil manioc;
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Boil peeled manioc in a pot;
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Scale and clean fish;
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Fry fish in peanut oil in a pot;
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Remove fish from pot;
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Put the boiled manioc in the pot where fish was frying;
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Add water and cook for 10 minutes;
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Cut onions and garlic in a cup and add water to the cup;
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Add the garlic and the onion to the pot but not the water;
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Lay fish over the cooking manioc and add pepper and magi;
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Let cook for another five minutes and serve. Yum, yum, delicious!