Comment cuisiner l'étondie | Cuisine Gambienne | Recette N°36

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil adds flavor while being healthier.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option, while chicken is often less expensive.

crayfish

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is a leaner protein, and canned tuna is budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is often less costly.

Cut cassava leaves into pieces and blend them to obtain a homogeneous paste.

Heat water in a saucepan.

Add the blended cassava leaves to the boiling water.

Mix peanut paste with some water in a bowl until well combined.

Add the peanut paste mixture to the boiling cassava leaves.

Debone the dried fish and wash them.

Add the deboned fish, pre-washed peppers, chilli, seasoning cubes, and salt to the preparation.

Stir everything well and let the sauce simmer for two hours.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens