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Sauce Moundourou (Moundourou Leaf Sauce)
Sauce Moundourou (Moundourou Leaf Sauce) is a traditional Chadian recipe for a classic stew of dried fish in an onion and mondourou (small-leaved bloodwood) leave base finished with sesame seed paste. The full recipe is presented here and I hope you enjoy this classic Chadian version of: Moundourou Leaf Sauce (Sauce Moundourou).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
4–6
Rating: 
Tags : Spice RecipesVegetable RecipesChad Recipes
Moundourou are the edible leaves of the small-leaved bloodwood (
Pterocarpus lucens), a low-branched deciduous shrub or tree that is a member of the Fabaceae (bean) family of flowering plants.
Ingredients:
500g moundourou leaves
2 dried and smoked fish
50ml groundnut oil
2 onions, chopped
4 garlic cloves, crushed
2 tbsp nr (fermented locust beans)
1 small piece of potash (or a little baking soda)
2 pinches of salt
30g sesame seeds
Method:
Wash the fish thoroughly and break into pieces, removing as many of the bones as possible.
Heat the oil in a pan, add the onion and fry for about 5 minutes or until lightly browned. Now add the garlic and the fish pieces. Stir to coat in the oil then pour in 1l water.
Bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until the fish has softened.
Thoroughly wash the moundourou leaves and add to the pot. Crush the nr (locust bean paste) with the potash or baking soda then add to the pot. Stir all the ingredients together, bring back to a simmer, cover and cook for 15 minutes.
In the meantime, wash the sesame seeds and set aside to drain in a sieve. Once dry lightly toast the sesame seeds then grind to a paste in a coffee grinder. Stir this paste into the moundourou leaf stew.
Serve hot, accompanied by fufu balls or millet porridge balls.
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