It is the faithful morning companion of the Gabonese fetcher. After a good cooking session on Saturday, we meet Sunday with friends or family to swallow spoonful of spicy soups to evacuate the “speed” (???). These are the moments of fraternity that are distributed around this dish.
-1 kg of fish (mule, sea bream, carp, machoiron, captain …)
-2 fresh tomatoes
-1 package of sorrel leaves
-4 to 6 African aubergines
-1 or 2 green peppers
-peppers (yellow, green, or red)
-4 garlic cloves
-2 green lemons preferably
Salt, pepper, 1/4 cube “Maggi” chicken
2 spoonfuls of peanut oil or filtered palm oil
A spoon and a pot
Preparation: 30 minutes
Wash the sorrel and cut into small pieces. Chop the garlic and onions. Cut the tomatoes and eggplants in quarters, wash the gombos. Scale the fish and empty them, rub them with the lemon juice.
Put all the ingredients in a pot with a little water, sprinkle with a drizzle of oil (peanut or filtered palm), and season. Boil the whole on low heat for 20 to 30 minutes.
Serve with half ripe plantain and/or cassava. In Myenes it is also possible to eat this with what the Galoas call “ipoti” (cassava variety)
ENJOY YOUR MEAL!!!
Gabon will have the pleasure, for a next time, to present its traditional dances.