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Kétoun (Stew of Tubers)

Kétoun (Stew of Tubers) is a traditional Guinean recipe (from Guinea-Conakry) for a classic dish of mixed tubers and fish in a red palm oil base. The full recipe is presented here and I hope you enjoy this classic South African version of:Stew of Tubers (Kétoun).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

8

Rating:

Tags : Chilli RecipesVegetable RecipesGuinea Recipes

This is a classic stew of root vegetables and fish (both smoked and fresh) that is a speciality of Fouta, Guinea (Guinea-Conakry). Note that a simpler form, made only from yam (often called yam porridge or yam pottage is also made). Note that soumbara are fermented locust beans (also known as iru or dawadawa).

Ingredients:

1kg taros
1.3kg sweet potatoes
450g cassava
600g plantains or green bananas
150ml red palm oil
300g onions
600g smoked fish (banga traditionally, but smoked mackerel works well)
400g fresh fish (optional)
50g soumbara
4 Maggi fish cubes (or fish stock cubes)
salt, to taste
1 fresh hot chilli (Habenero or Scotch bonnet)

Method:

Peel all the vegetables then slice into small pieces. Bring a pan of water with a pinch of salt added to a boil. Add the vegetables and cook for about 12 minutes, or until just tender (they should still have 'bite').

Chop the onions and the hot chilli. Flake the smoked fish, removing all the bones you can, as you do so. Heat the pal oil in a large pot, add the onions, chilli and flaked fish then crumble in the Maggi cubes and soumbara (cube the fresh fish and add at this point, if using).

Quickly add the vegetables then pour in 800ml water. Stir to combine then adjust the seasonings with chilli powder and salt.

Bring the mixture to a boil, reduce the heat to medium and cook for about 30 minutes.

Serve hot.