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Galettes de couac à la sauce tomate (Couac pancakes with tomato sauce)

Galettes de couac à la sauce tomate (Couac pancakes with tomato sauce) is a traditional French Guianan (Guyane) recipe for pancakes made with the local cassava semolina bound with egg that are served with a spicy tomato sauce. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Couac pancakes with tomato sauce (Galettes de couac à la sauce tomate).

prep time

20 minutes

cook time

20 minutes

Total Time:

90 minutes

Additional Time:

(+5 minutes soaking)

Serves:

4

Rating: 4.5 star rating

Tags : Chilli RecipesSauce RecipesVegetarian RecipesCake RecipesFrench-guiana Recipes

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Method:

Combine the cassava meal (couac) and salt in a bowl. Pour over the boiling water and stir to mix. Set aside for about 10 minutes until the kwak absorbs the water and form a fairly thick paste.

While the kwak soaks, slice the spring onions lengthways then cut into 2cm lengths. Fry in oil with the honey until soft then turn out onto a plate.

For the tomato sauce: Fry the sliced ​​onions in the oil with add the honey, grated carrot, chilli and garlic. When the mixture is nicely coloured, add the passata, bring to a simmer and cook for the remainder of the preparation (add more water if necessary if the sauce is becoming too thick).

When the couac has soaked add in the fried spring onions. Mix well to combine.

Melt butter in a non-stick pan over low heat and pour in a few spoonfuls of batter to form patties. Cook these with a lid on the pan until firm. When the base is nicely browned, flip over and cook until browned on the other side. Transfer to a low oven to keep warm as your prepare the remaining pancakes.

Serve the pancakes with tomato sauce and a few cucumber slices.