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Folong Ravioli with Smoked Mackerel

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Preparation info
  • For

    4

    people
    • Difficulty

      Medium

    • Ready in

      1 hr 10

Appears in
Saka Saka: Adventures in African cooking, south of the Sahara

By Anto Cocagne and Aline Princet

Published 2022

  • About

Ingredients

  • 200 g (7 oz) folong (amaranth leaves)
  • 1 small smoked mackerel, about

Method

Preparation

Finely chop the amaranth leaves, setting a few aside for decoration.

To prepare the smoked mackerel, remove the head and skin, then flake the meat, removing all of the bones.

Heat the red palm oil in a fry pan and sweat the green nokoss, then drop in the amaranth leaves. Reduce the heat and cook for 5 minutes. Add the mackerel meat and season with salt and

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