Poisson sauce Claire (Fish with Clear Sauce) is a traditional Burkinabé (from Burkina Faso) recipe for a classic stew of fish and garden eggs in a clear sauce of tomato, chilli, onion and red palm oil. The full recipe is presented here and I hope you enjoy this classic Burkinabé version of: Fish with Clear Sauce (Poisson sauce Claire).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Clear sauce is the meal par excellence for special occasions in certain regions of Côte d'Ivoire. It is flavoured with akpi, the dried and (frequently) ground seed kernels (grains) of the oil seeds of Ricinodendron heudelotii used as a spice. In Cameroon, the spice is known as njangsa and in Angola as munguella.
Ingredients:
6 garden eggs (African aubergines)
10 grains of akpi (njansan)
1kg of fresh fish
2 onions, peeled
5 medium tomatoes
1 scotch bonnet chilli
salt, to taste
8 tbsp red palm oil[/box]
Method:
Hull half the garden eggs and tomatoes. Bring a pan of salted water to a boil. Add 4 tbsp red oil along with the garden eggs, onions, chilli and tomatoes.
Cook for about 8 minutes, until soft.
In the meantime, dry toast the njangsa seeds in a frying pan over medium heat for 2-3 minutes, until aromatic. Turn out onto a plate and set aside.
Remove the vegetables with a slotted spoon and set aside. Add the fish to the pan and cook for about 12 minutes.
Place the boiled vegetables in a mortar and pound to a paste with the whole chilli (or add a portion to taste) and the toasted njangsa. Chop the remaining garden eggs.
Add the pounded vegetables and chopped garden eggs to the pan with the fish. Bring to a boil, reduce to a brisk simmer and cook for 30 minutes.
Serve with your choice of carbohydrate, such as alloco, foutou banane or attiéké.
)
