Seafood soup
Ingredients The seafood mixture: The base: The liquid: Seasonings and herbs: Instructions 1. Prepare the seafood: 2. Brown the
Complete, tasty and generous dishes, highlighting the great classics of Senegalese cuisine and elsewhere: Thiéboudieunne, Yassa, Mafé, Kandia soup, braised meats, stews and gourmet creations.
Ingredients The seafood mixture: The base: The liquid: Seasonings and herbs: Instructions 1. Prepare the seafood: 2. Brown the
Ingredients The fish base: The “Nokoss” (Spice Paste): Instructions 1. Prepare the fish 2. Saute the base 3. Add the flavors (The sauce) 4. Suggestions for
Ingredients Fish: “Nokoss” (Aromatic Paste): Vegetables & Herbs: Instructions 1. Marinate the fish 2. Prepare the soup base 3. Simmering 4. Finishing
Ingredients Fish: “Nokoss” (Spice Paste): Rice and Vegetables: Instructions 1. Prepare the Nokoss 2. Saute and simmer 3. Rice 4. Serving
Ingredients Meat and base: Peanut sauce: Vegetables and herbs: Instructions 1. Brown the meat 2. Create the tomato base 3. Prepare the
La Star Ingredients: The marinade for the fish: Toppings and accompaniments (“Kachumbari” style): Instructions 1. Marinate and cook the fish 2. Prepare the Attiéké 3. The onion mixture
Ingredients The base: The creamy element: The “Nokoss” (Spice paste): Instructions 1. Pre-cooking the meat and leaves 2. Adding the fish and oil 3. Incorporation
Ingredients Instructions
Ingredients Instructions
Ingredients Instructions
Ingredients Preparation steps
Ingredients Preparation steps