Agoun Goun
Agoun Goun is a traditional Beninese dish made from small dried fish (often sardines or anchovies) stewed with tomatoes, onions, peppers, and palm oil. It's a flavorful and protein-rich dish, typically served with rice or yam.
🧂 Ingredients
- 250 g Small dried fish (e.g., sardines, anchovies)(rinsed and soaked in warm water for 10 minutes, then drained)
- 1 large Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 3 cloves Garlic(minced)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 4 tbsp Palm oil
- 1 optional Stock cube
- to taste Salt
- 100 ml Water
👨🍳 Instructions
- 1
Heat the palm oil in a pot or skillet over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
- 2
Add the minced garlic and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 3
Stir in the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate.
- 4
Add the rinsed and drained dried fish to the pot. Stir gently to coat the fish with the tomato mixture.
💡 Tip: Be careful not to break the fish too much. - 5
Add the stock cube (if using) and water. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
💡 Tip: The sauce should be rich and flavorful. - 6
Adjust seasoning with salt to taste. Note that dried fish can be salty, so taste before adding too much salt.
💡 Tip: Serve hot with cooked rice, boiled yam, or plantains.
💡 Pro Tips
- ✓Soaking the dried fish helps to remove excess salt and soften them.
- ✓Palm oil is traditional and imparts a unique flavor and color; if unavailable, use a neutral vegetable oil, but the taste will differ.
- ✓This dish is meant to be intensely flavorful and slightly spicy.
🔄 Variations
- Add a handful of chopped okra towards the end of cooking for added texture.
- Some recipes include a small amount of ground peanuts for a richer sauce.