Mali, Boukenem Hawoye Baby, Fakouhoye
Born in 1940 in Bourem in the region of Gao, Ms. Boukenem, is promoter of the accommodation and catering establishment Relais Touristique Tin-Buctu, a strong advocate for the tourism and hotel industry.
Malian gastronomy is rich and varied. It stems from the diversity and mixing of the different ethnic groups that inhabit the country.
The ingredients used in the preparation of meals include dry cereals: rice, millet, sorghum, corn and fonio. Their grains are eaten whole, in paste or in couscous form and most often accompanied by a variety of sauces.
MALI GASTRONOMY MUSTS
Fakouhoye powder
Shea butter
Dried fish
Sumbala
Meat
Fakouhoye
Fakouhoye or fakoye sauce is a dish originating in northern Mali. It is prepared from leaves of the vegetable corete, also called mloukhiya in Arab countries, dried and pounded. The sauce, made black by cooking, is eaten with rice and sheep.
INGREDIENTS
- 200 g powdered fakouhoye leaves
- 500 g frozen spinach
- 1 kg of unfattened sheep
- 30 g of sumbala (1 cube of stock)
- 100 g of dried fish
- 100 g shea butter
- 1 teaspoon of cumin powder
- 1 teaspoon of anise powder
- 1 teaspoon of ground peas
- 4 tablespoons of peanut oil
- Salt and pepper
STEP BY STEP
- Cut the sheep into small pieces. Season them with salt and pepper.
- Heat up the oil in a large casserole dish. Sear the pieces of meat to colour them.
- Remove the oil from the casserole dish. Add the sumbala (or the stock cube), the dried fish and the meat spices.
- Add water to cover and simmer for 30 minutes over very low heat.
- Mix the shea butter with the fakouhoye powder.
- Set aside and pour 1½ litres of water into the casserole dish and bring to boil, then add the mixed butter (or the butter, then the spinach).
- Stir and cook for 2 hours, while stirring occasionally.
- Serve with rice.