Thiep Bou Dien

Name: Thiep Bou Dien
Prep time: 1 h
Cook time: 1 h 30 min
Total time: 2 h 30 min
Yield: For 6 people
Cuisine: African
Ingredients: 100 g (3½ oz) pumpkin; Salt and pepper; 6 African or other small eggplant (aubergine); 1 cassava tuber; 2 tbsp tomato paste (concentrated purée); 2 kg (4 lb 8 oz) white grouper; 1 piece of guedjef and yété (dried fish and shell) or dried bonito flakes; Vegetable oil; 2 kg (4 lb 8 oz) broken rice; Lime wedges; Fresh herbs; 6 tbsp green nokoss; 8 cups (2 litres) fish stock; 2 carrots; 1 turnip; 1 fresh chilli; ½ white cabbage; 1 tsp soumbala (see tip); 200 g (7 oz) tamarind paste

Preparation info

For
6
people

Difficulty
Medium
Ready in
2 hr 30

Appears in

Saka Saka

By Anto Cocagne and Aline Princet

Published 2022

About

Ingredients

2 kg (4 lb 8 oz) white grouper
6

Africa
Gabon
Ethiopia
Cameroon
Republic of the Congo
Senegal
Cote d'Ivoire
Fish course
Pescatarian
Gluten-free

Method

Preparation

Scale and clean the fish. Cut it into pieces and rinse in clean water. Make some reasonably deep cuts on the skin of each piece, then brush the fish with 2 tbsp of the green nokoss, ensuring some goes into the incisions. Heat the oil for deep-frying, then fry each piece of fish