Ingredients
- Rice: Good quality white rice (broken rice is commonly used).
- Meat: Beef or lamb cut into small pieces.
- Dried seafood:
- Kethiakh: Smoked/dried fish (the flavor base).
- Guedj: Fermented dried fish.
- Yeet: Cymbium (sea snail) dried.
- Yokoss: Dried shellfish.
- Peanut powder: Roasted and finely ground peanuts (the star ingredient).
- Beans: Cowpea (pre-soaked or pre-cooked).
- Nokoss (spice base): A paste mixed with garlic, onions, chives (green onions) and hot peppers.
- Vegetables and Seasoning:
- Fresh tomatoes and tomato paste.
- Nététou: Fermented néré seeds.
- Dried shrimp powder.
- Salt, pepper and oil.
- Whole peppers (for steaming above).
Instructions
- Enter the base: Heat oil in a large pot. Add the meat and brown it first. Then add the Yeet and the Guedj to release their deep flavors.
- Add the aromatics: Add the tomato paste and fresh tomatoes. Once cooked, add the Nokoss (spice paste), Netetou and shrimp powder.
- Simmer: Pour water and add the pre-cooked cowpea as well as the other dried seafood products (Kethiakh and Yokoss). Let the broth simmer until the meat is tender.
- Add the rice: Once the broth is well seasoned and boiling, add the washed rice. The liquid should lightly cover the rice. Cover and cook over low heat.
- The secret step (Peanut powder): When the rice is about 80% cooked and has absorbed most of the water, sprinkle the rice evenly. peanut powder on top of the rice. Don't mix yet.
- Steam cooking: Place the whole chiles on top, cover tightly and steam for another 15-20 minutes.
- Mix and Serve: Once the rice is perfectly tender, gently mix the peanut powder into the rice so that it becomes fragrant and smooth. Serve hot in a large dish