Entree: Gabon – Central Culinary Region – Manioc à la Sauce (Cassava boiled and served with a savory palm-oil and tomato-based sauce often enriched with smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 2 lb (900 g) manioc (cassava), peeled and cut into 1-inch (2.5 cm) pieces
- Water, enough to cover cassava for boiling
- 2 tbsp (30 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil (optional, to prevent burning)
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 small hot pepper (Scotch bonnet or habanero), whole or chopped according to heat preference
- 8 oz (225 g) ripe tomatoes, chopped (about 2 medium tomatoes)
- 1 tbsp (15 g) tomato paste
- 2 tbsp (20 g) ground dried shrimp or crayfish (optional for umami)
- 2 smoked mackerel, approx. 6 oz (170 g) each, bones removed and flaked
- 1 cup (240 ml) fish stock or water
- 1 tsp (5 g) fish bouillon powder or 1 fish bouillon cube, crumbled
- Salt, to taste
- 1 tbsp (15 ml) fresh lime juice (optional)
- Handful fresh parsley or basil, chopped, for garnish

Instructions

1. Place the manioc in a large pot and cover with water. Bring to a boil, then simmer until manioc is tender and easily pierced with a fork, about 20–30 minutes. Drain and keep warm.
2. Meanwhile, heat the palm oil and vegetable oil (if using) in a deep skillet or saucepan over medium heat. Add the sliced onion and cook slowly until soft and beginning to brown, about 8–10 minutes.
3. Add the minced garlic and the hot pepper and cook 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste and cook until the tomatoes break down, about 6–8 minutes.
4. Mix in the ground dried shrimp or crayfish if using, then add the flaked smoked mackerel and gently combine. Pour in the fish stock and add the fish bouillon. Bring the sauce to a gentle simmer and cook 8–10 minutes to marry flavors.
5. Taste and adjust salt. If desired, add the lime juice to brighten the sauce. If the sauce is too thin, simmer a few minutes longer to reduce; if too thick, thin with a tablespoon or two of water.
6. Serve the hot manioc plated with generous spoonfuls of sauce and smoked fish on top. Garnish with chopped parsley or basil.