Henriette gives us the opportunity to discover Mpongwe cuisine by sharing a recipe she holds from her grandmother:
Smoked threadfin on palm nut sauce.
Threadfin isn’t as thin as it sounds: a delicious fish you find along the African coast between Senegal and Congo. It is valued for its white flesh, so rich it was often spared for the boat captain. No threadfin around? Simply use something similar; sea bass would do.
As for palm nut, the basic ingredient to this recipe, it’s actually a pulpy kind of stone fruit that grows on the African oil palm. Unlike the oil extracted from it, its flesh is rich in β-Carotene (the same antioxidant as in carrots) and linoleic acid (n−6 fatty acid).
Here are the basic lines of the recipe, bearing in mind that, as every talented cook, Henriette appears not to be measuring anything, leaving you and us to work out quantities and cooking times!
Sorosoro is a program carried by the WOLACO Association (World Languages Conservancy) and supported by the Laboratory of Excellence ASLAN (Advanced Studies on language complexity) from the University of Lyon.