Côte d'Ivoire, Christelle Vougo, Peanut sauce with dah leaves
Christelle Vougo, accountant by training, was not destined for a career in cooking. However, spurred by her passion, she found herself working in several restaurants in the United States.
In 2005, she opened her first restaurant The Avenue in Atlanta.
Having acquired such a vast experience in the kitchen, she decided to go back to her home country.
In 2011, she opened her first restaurant in Cote d’Ivoire, Norima, and the second one in 2012, Saakan. Ultimately, she founded the Mondial and a catering service, Zanda traiteur, in 2016.
Côte d'Ivore: La Cheffe Christelle s'ouvre sur l'expérience culinaire Ivoirienne
CÔTE D’IVOIRE GASTRONOMY MUSTS
Akpi
Soumbara
Adjovan
Ginger
Pepper
Peanut sauce with dah leaves
INGREDIENTS
- 500 g beef meat
- 4 to 5 tablespoon peanut butter
- 1 bunch of dah leaves
- 1 big onion
- 2 small tomatoes
- 2 habaneros (hot chili)
- ½ tablespoon of smoked fish powder
- ½ tablespoon of shrimp powder
- 2 pinches of pepper chili to your taste
- Salt
- Garlic
- Ginger
STEP BY STEP
- Rinse the dah leaves thoroughly with water. Dry then and set aside. Boil them for about 10 to 15 minutes and dry them.
- Cut the meat in cubes. Season it with salt, pepper, garlic, ginger paste and finely chopped onion to taste. Add one cup of water and put to medium heat.
- After 15 minutes, once it is precooked, pour the peanut butter diluted in a glass of water into the pan. Add the chopped onion, the fresh tomato cut into small cubes.
- Simmer while stirring frequently. Add water and stir occasionally for a few minutes until the peanut butter comes up to the surface.
- Add the chili and the dah leaves. Simmer on low heat about 10 minutes. When the stew is almost done, add the smoked fish powder and the pepper.
- Leave to simmer for a few more minutes before serving.
- Serve with white rice.