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Poisson Fumé au Concombre
A unique Gabonese dish featuring smoked fish combined with cucumber in a flavorful sauce, often served with rice or fufu.
ð§ ææ
- 400 g Smoked fish(cleaned and flaked)
- 1 large Cucumber(peeled, seeded, and diced)
- 1 medium Onions(finely chopped)
- 2 medium Tomatoes(diced)
- 2 cloves Garlic(minced)
- 2 tbsp Palm oil
- 1 cup Water or fish broth
- 1 piece Bouillon cube(optional)
- to taste Salt
- to taste Black pepper
- 1 small Chili pepper(optional, finely chopped)
ðšâð³ äœãæ¹
- 1
Heat the palm oil in a pot over medium heat. Sauté the chopped onions until softened, about 5 minutes.
- 2
Add the minced garlic, diced tomatoes, and optional chili pepper. Cook for another 5-7 minutes until tomatoes start to break down.
- 3
Add the diced cucumber and cook for 2-3 minutes until slightly softened.
ð¡ ããã®ã³ã: Avoid overcooking the cucumber to maintain some crispness. - 4
Stir in the flaked smoked fish, water or fish broth, and the optional bouillon cube. Bring to a simmer.
- 5
Cover the pot and let it simmer for about 20-25 minutes, allowing the flavors to meld. Stir occasionally.
- 6
Season with salt and black pepper to taste. If the sauce is too thick, add a little more water or broth.
ð¡ ããã®ã³ã: Smoked fish can be salty, so taste before adding too much salt. - 7
Serve hot with rice, fufu, or chikwangue.
ð¡ ããã®ã³ã
- âDifferent types of smoked fish can be used, such as mackerel or catfish.
- âSome variations include adding other vegetables like bell peppers or okra.
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- Add a splash of lemon juice at the end for brightness.
- Incorporate some finely chopped parsley or cilantro for freshness.