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Cooking at Home |
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SAUCE MAN TINDJAN
INGREDIENTS:
- 5 bundles of sheet gboman
- 1 bottle of potash
- 4 to 6 crab (prepared at? Employment)
- 200g shelled fresh shrimp
- 1.5 kg of smoked mackerel
- 3 cloves garlic crushed
- 1 piece of ginger crushed
- 5 crushed red peppers
- 1 / 2 teaspoons ground black pepper
- 1 onion, crushed
- 1 cup coarsely crushed tomatoes about 1.5 Kg
- 2 tablespoons smoked shrimp
- 1 piece of dried salted fish
- 400 g Kpaman (cowhide)
- 1 cup coffee pod powder (sesame)
- 1 onion, chopped
- 6 green peppers
- 30 ml oil of Fludor
- Salt
PREPARATION:
- Wash sheets gboman after having carefully removed from their stems, cut them roughly and blanch in boiling water with potash.
Quickly rinse the vegetables after they have drained their cooking water. Avoid letting them soak in water.
- In a saucepan heat the oil, pour the tomato and any other condiments crushed and salted fish, pepper and smoked shrimp. Stir to avoid burning the preparation.
- After 8 10 minutes add crab, shrimp and fresh Kpaman stirring constantly. wet with a cup of water. At first the soup to the cleaned fish in sauce and sprinkle with pod. Add salt and check seasoning. Leave copper over low heat for 10 minutes.
- After the specified time to add the gboman sauce, minced onion and green pepper. Continue cooking for 5 minutes more and remove from heat.
N.B: The pulp mawe + Agbéli perfectly accompany this sauce.
Bon appetite!
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