FionFion

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FionFion

FionFion is a traditional Togolese (from Togo) recipe for a classic sauce made from a blend of fish, tomatoes and spices that's fried to cook and served with fufu. The full recipe is presented here and I hope you enjoy this classic Togolese version of: FionFion.

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Vegetable Recipes Togo Recipes

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Fionfion is the Togolese version of shito, a black paste or condiment of dried fish, chillies and spices. In French it is often described as 'le piment noir togolais' (Togolese black chilli sauce).

Ingredients:

200g small dried fish (doevi) or dried prawns
1 hot chilli (typically a Scotch Bonnet)
4 large tomatoes, washed and chipped
3cm piece of fresh ginger, peeled
4 garlic cloves
4 large onions, peeled and roughly chopped
6–8 dried red chillies
oil to loosen the mixture
salt, to taste
1 Maggi cube or Jumbo cube
pinch of ground anise seeds

Method:

It is best to soak the doevi or prawns in oil for at least 30 minutes before grinding, as this will make it easier to grind them.

Combine the small fish or prawns in a blender with the fresh chilli, dried chillies, tomatoes, ginger, garlic and onions. Pulse to chop coarsely then add a little oil and process until smooth (add more oil, as needed).

Heat about 60ml oil in a saucepan over medium heat. When the oil is hot, add the fish and vegetable paste. Fry gently for 60 minutes then season to taste with salt and the Maggi cube.

Cover and cook gently, stirring frequently, for 3 hours more. Serve hot, accompanied by fufu.