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Tuesday 18 August 2026 21:41:43 GMT
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How do you call this dish in your country? We call it Fouti ❤️🦐 Ingredients 6 bitter tomatoes 5 large chilies 240 g okra pods 1 eggplant 4 green pointed peppers 20 g nététou (Locust beans) 2 red onions 200 g rice 80 g ground crayfish 3 tbsp palm oil 2 tbsp butter 100 g salted dried shrimp 2 lime 10 big tiger shrimps 200g Rice Instructions 1. Remove the stems from the bitter tomatoes and chilies and trim the ends of the okra pods. Remove the seeds from the pointed peppers. Peel the eggplant and cut off the end. Bring a large pot of salted water to a boil and add all the vegetables. Cook for about 50 minutes, until tender. 2. Rinse the nététou in a little water. If you are using fresh néré seeds, there is no need to wash them. 3. Steam and cook the rice according to the package instructions. 4. Grind the nététou with salt into a paste using a mortar and pestle and place it in a small bag or pouch. When the rice is almost cooked, reduce the heat and place the nététou on top of the rice. Let it infuse for a few minutes. Remove the nététou and stir 2 tbsp of butter into the rice. 5. Toast the ground crayfish in a dry pan until lightly golden and fragrant. 6. Once the vegetables are cooked, drain them. Add the eggplant, 3 bitter tomatoes, 2 chilies, and 3 peppers to a blender. Add all but about 6 okra pods, along with most of the toasted crayfish, reserving about 4 tbsp for later. Blend briefly until combined and add the juice of one lime. Set the remaining vegetables aside. 7. Slice the onions into strips. Heat the palm oil in a pan and fry the onions until softened and lightly browned. Remove them from the pan, leaving a little palm oil behind. 8. Add the salted dried shrimp to the pan and sauté briefly. 9. Slice the tiger shrimp lengthwise and fry them in butter until cooked through. Add them to the dried shrimp pan and sauté briefly. 10. Place the nététou and the remaining crayfish in a dry pan and toast briefly. Set aside. 11. Serve the rice on a plate and top with the cooked vegetables, fouti sauce, fried onions, the nététou mixture, and the shrimp. Serve with a lime on the side. Enjoy! 🦐🫑 #guinea #AfricanFood #Recipe #africanrecipe #viral
How do you call this dish in your country? We call it Fouti ❤️🦐 Ingredients 6 bitter tomatoes 5 large chilies 240 g okra pods 1 eggplant 4 green pointed peppers 20 g nététou (Locust beans) 2 red onions 200 g rice 80 g ground crayfish 3 tbsp palm oil 2 tbsp butter 100 g salted dried shrimp 2 lime 10 big tiger shrimps 200g Rice Instructions 1. Remove the stems from the bitter tomatoes and chilies and trim the ends of the okra pods. Remove the seeds from the pointed peppers. Peel the eggplant and cut off the end. Bring a large pot of salted water to a boil and add all the vegetables. Cook for about 50 minutes, until tender. 2. Rinse the nététou in a little water. If you are using fresh néré seeds, there is no need to wash them. 3. Steam and cook the rice according to the package instructions. 4. Grind the nététou with salt into a paste using a mortar and pestle and place it in a small bag or pouch. When the rice is almost cooked, reduce the heat and place the nététou on top of the rice. Let it infuse for a few minutes. Remove the nététou and stir 2 tbsp of butter into the rice. 5. Toast the ground crayfish in a dry pan until lightly golden and fragrant. 6. Once the vegetables are cooked, drain them. Add the eggplant, 3 bitter tomatoes, 2 chilies, and 3 peppers to a blender. Add all but about 6 okra pods, along with most of the toasted crayfish, reserving about 4 tbsp for later. Blend briefly until combined and add the juice of one lime. Set the remaining vegetables aside. 7. Slice the onions into strips. Heat the palm oil in a pan and fry the onions until softened and lightly browned. Remove them from the pan, leaving a little palm oil behind. 8. Add the salted dried shrimp to the pan and sauté briefly. 9. Slice the tiger shrimp lengthwise and fry them in butter until cooked through. Add them to the dried shrimp pan and sauté briefly. 10. Place the nététou and the remaining crayfish in a dry pan and toast briefly. Set aside. 11. Serve the rice on a plate and top with the cooked vegetables, fouti sauce, fried onions, the nététou mixture, and the shrimp. Serve with a lime on the side. Enjoy! 🦐🫑 #guinea #AfricanFood #Recipe #africanrecipe #viral
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