Kouroudou (kughudu) la fleur du Bananier à la pâte arachide (Gabon )
Recipe Information
Kouroudou
Cultural Context
Kouroudou is a traditional dish from Gabon, made primarily from cassava, a staple food in many Central African countries. It is often enjoyed during communal gatherings and celebrations, symbolizing togetherness and cultural heritage. The dish showcases the versatility of cassava, which can be prepared in various ways, and has gained popularity beyond Gabon, influencing culinary practices in neighboring regions.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
palm oil
🥗Healthier: olive oil
💰Cheaper: vegetable oil
Olive oil is healthier with beneficial fats.
banana leaves
💰Cheaper: parchment paper
Parchment paper can be used for wrapping.
Couper grossièrement la fleur de bananier.
Piler la fleur de bananier après l'avoir lavée.
Ajouter des oignons et faire revenir avec la fleur de bananier.
Incorporer la pâte d'arachide et mélanger.
Ajouter un peu d'eau pour ajuster la consistance.
Laisser cuire jusqu'à ce que la pâte d'arachide libère son huile.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Also Known As
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