Tomatoes
Onion, diced
Garlic, crushed
Hot peppers, diced
Eggplant, peeled and cut into pieces
Bouillon (chicken works great)
Salt
Oil
Fry the onions with a generous amount of oil in a medium pot. While they are browning, pour a bowl full of water and squish the tomatoes into the water to make a juice. Let tomato mixture sit awhile. Add garlic to onions. When onions are opaque and slightly brown, pour tomato water into pot. Add eggplant, hot peppers and bouillon to taste. Boil until the eggplant is soft enough to smash and most of the water has boiled off. Smash the mixture with a fork or puree in a food processor. The finished product should be about the consistency of applesauce. If it is too thin, boil more water off. Salt to taste. If a more tomatoey sauce is desired, add about one to two tablespoons of tomato paste.
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SAUCE ARACHIDE
Ingredients:
peanut butter w/ no sugar
water
4 piment
18 baby tomatoes
meat (beef, chicken or fish)
salt
oil
1/2 an egg-sized onion
Preparation:
Into a pot place a clump of peanut butter about the size of a foufou ball and add double the amount of water.
Mix well with your right hand until its sauce-like and and 1 cup of water.
Bring the sauce to a hard boil and add 2 cups of water over a 25 minute period.
Add 4 whole piment peppers.
Take 12 baby tomatoes, remove the seeds and mash what's left.
Add tomoato mash and another 4 cups of water to the sauce and contine to boil it.
After 50 minutes of total boiling time, add 2 1/2 cups of water, then let it boil gently for 20 minutes.
Add pre-cooked meat of choice and 1 tablespoon of salt.
Boil hard for 35 minutes.
Add 6 more baby tomatoes prepared as before, 1 tablespoon of oil, and mashed onion.
Let boil at least another 15 minutes.
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SAUCE AUBERGINE
Ingredients:
3/4 - 1 pound meat
onion
1/4 cup tomato paste concentrate
water
tomato bouillon
2-3 cups pureed eggplant
piment (optional)
Preparation:
Cook covered: meat and onions
Add tomato paste to the meat as it is cooking
When natural juices are gone, add water and cook.
When meat is nearly cooked, add tomato bouillion and eggplant
Cook until tender and the right consistency.
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FOUTOU
Ingredients:
Use the equivalent of 2 1/2 cups of manioc (cassava) - don't use very center of the cassava.
Use 5 plantain bananas -- don't use center.
Preperation
Boil manioc and plantains like potatoes until they're cooked.
Pound manioc and then add a sprinkling of water to keep it from sticking and to make it the right consistency.
Seperately pound the plaintains--no water is neccesary.
Pound the two together adding water as with the manioc alone.
1/2 teaspoon of salt can be added during the process, but it's optional.
Makes three foutou balls.
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SAUCE CLAIRE AND FUFU
Ingredients:
plantains
aubergines (yellow/white variety in Cote d'Ivoire)
1 fish (cleaned!)
onion
3 hot peppers
salt
red oil
tomatoes (mashed)
2 or more bouillon cubes
okra
Preparation:
Cook in water until plaintains are tender
Take out plantains and pound with more red oil to make fufu.
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* * * * * * * * * * * * * * DICTIONARY OF FOOD
Here is a list of food that missionaries eat or come in contact with while serving in the Cote D'ivoire. (Pronunciations included in parenthesis)
Agouti (AG-OO-TEA) - cane rat
Ananas (ANNE-NA-NA) - pineapple
Aloco (AL-O-KO) - plantain bananas cut up and fried. Usually served with ground piment
Arachide (AH-RASH-EEED) - ground peanuts usually made into a sauce
Attieke (AT-EH-KAY) - with the similar texture as cousse cousse, made with manioc, eaten with fish and piment
Aubergine (O-BEAR-GEENE) - like an eggplant
Banane doux (BAN-AN DOO) - sweet yellow banana
Banane plantain (BAN-AN PLAN-TAN) - long green banana used for cooking foutou & frying aloco
Beesap (BEE-SAP) - a red punch like drink made from the petals of a flower
Cafe (CALF-EH) - usually known as coffee, but missionaries drink it as hot water, cocoa powder and powdered milk (Nido)
Chou (SHOOO) - cabbage
Citron (SEAT-RON) - lemon
Cousse Cousse (COO-SS COO-SS) -very popular dish in the far west of africa. Has a small ball like texture. Eaten with sauce
Crevette (CREV-ETTE) - shrimp
Escargots (ESS-CAR-GO) - snails
Foufou (FOO-FOO) - popular in Zaire, usually made with corn flour and water, and formed into a ball. Eaten with sauce
Foutou (FOO-TWO) - a small sticky loaf of pounded bananas or igname. Eaten with sauce
Gallet (GALL-ETTE) - fried dough ball covered in sugar. Eaten frequently for breakfast
Garba (GAR-BAA) - dirty attieke served with salty fish
Gateau (GATT-O) - cake like bread
Gombo (GUM-BO) - green vegetable used in making sauces
Graine (GREN) - red sauce made fresh from grinding the seeds of a palm tree.
(Here is a place you can actually buy a can of it)
Haricots verts (HARY-CO VER) - green beans
Ignames (IG-NAM) - white sweet potato
Legumes (LEG-OOM) - vegetables
Mange (MAANG) - mango
Manioc (MAN-YOCK) - used for making attieke & garba. white tubor vegetable, like yukka
Nido (KNEE-DOUGH) - brand named powdered milk
Oeufs (UFF) - eggs
Oignons (UNN-NO-N) - onions
Pain (PAN) - bread
Piment (PEE-MON) - a pepper used for cooking
Placaly (PLAQUE-ALI) - made from manioc into a foutou shaped loaf. Texture similar to vaseline
Poisson fume (PWAS-SO-N) - smoked fish
Poulet (POO-LAY) - chicken
Riz (REE) - rice
Viande (VEE-ON-DEH) - meat
