Mokoto

Method

The national dish in Dahomey, although of Portuguese origin, has been considerably modified, as neither palm oil, manioc nor peppers were originally used by the Portuguese. Mokoto consists of the tripe and feet of certain animals which, after having been thoroughly washed, scalded, etc., in the approved European manner, are first of all simmered for several hours. After which they are put in an earthenware casserole and lightly browned in palm oil. They are then sprinkled with flour, and sliced onions and tomatoes are added. The seasoning consists of garlic, mixed herbs and a copious amount of small chilli peppers. It is simmered for several hours, and always served with manioc flour, which is sprinkled on the fricassée.

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