Refined and gourmet recipes based on fresh fish, shrimp, squid and seafood: grilled meats, dishes with sauces, marinades and iodized flavors from here and elsewhere.
Ingredients For the fish and nokoss: Fresh white fish: 1 large thiof (white grouper) or gilthead sea bream cut into large chunks. Nokoss (aromatic stuffing): 1 bouquet
Ingredients Main components: Fish: 1 large captain or gray sea bream cut into nice thick slices. Diagua sauce (red sauce seasoned with meatballs): 250 g of meat
Ingredients Components of the festive dish: Fish: 1 large white grouper or whole sea bream, cleaned and cut into steaks. Aromatic stuffing (Roff): Flat-leaf parsley, spring onions, chili
Ingredients Seafood, meats and rice: Fresh seafood: 300 g whole shrimp, 300 g squid rings, 300 g cleaned mussels and some
Ingredients Dried meat and fish: 800 g of cut bone-in beef or mutton 1 dried fish steak (guedj) and smoked fish to flavor the broth
Ingredients Rice, peanuts and dried fish: 600 g of broken flavored rice 150 g of peanut paste or roasted peanut powder Cleaned and crumbled smoked fish, and 1
Ingredients Tuna bread and filling: 2 fresh crusty baguettes or Senegalese sandwich breads 2 cans of drained whole tuna in oil (or fresh poached tuna) 2 hard-boiled eggs
Ingredients Braised fish: 1 large whole sea bream or red carp, scaled and cleaned Braised marinade: mustard, grated garlic, pepper, salt, oil and lemon juice Attiéké and garnish
Ingredients Main components: The red base: Preparation
Ingredients For the dough: For the tuna stuffing: Preparation
Ingredients Preparation
Ingredients For the shrimp marinade: For the fritter batter: Instructions 1. Marinate the shrimp In a bowl, mix the cleaned shrimp with the garlic, juice of
