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Stew with dolikpo sauce

Stew with dolikpo sauce

Main dishes

A traditional Ivorian dish made with white taro and plantain bananas, served with a flavorful sauce.

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Recipe from Dominique Eliane, Eltia Aimée, Assassas77 and 3 other contributors (Wikibooks), adapted by Recette de cuisine ·

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Kwacé à la sauce dolikpo is a traditional dish originating from the Gban region, in the west of Côte d’Ivoire. It is often served during celebrations, particularly for mourning ceremonies. This recipe requires patience and skill to achieve the best results.

Ingredients and directions

  • Prep time1 hr
  • Cook time2 hr
  • Resting30 min
  • Total3 hr 30 min
  • DifficultyHard
  • Cooking methodfour

Ingredients

10 people
  • $0.08
  • $0.37
  • $2.26

Directions

  1. Wash the saucepan that will be used for cooking the white yams. ≈ 2 min
  2. Place the thoroughly washed, dried plantain skins at the bottom of the pot. ≈ 3 min
  3. Wash the taro tubers in clear water. ≈ 2 min
  4. Peel the tubers, and cut them into two or three pieces, depending on the desired shape. ≈ 8 min
  5. Place the tubers on the dried skins in the pot. ≈ 3 min
  6. Peel the 4 plantains and add them to the taro in the pot. ≈ 8 min
  7. Add water and bring to a boil for at least 30 minutes.
  8. After 30 or 45 minutes of cooking, place the taro and banana in the mortar
  9. Visually arrange the components so that you obtain a compact, relatively lightweight ball. ≈ 10 min
  10. Remove the puree obtained from the mortar. ≈ 3 min
  11. Wash the seeds and place them in a saucepan. ≈ 2 min
  12. Add the thoroughly washed taro leaves. ≈ 3 min
  13. Add water and cook for about 15 minutes.
  14. After cooking, separate the seeds from the cooked leaves. ≈ 2 min
  15. Grind the seeds in a mortar and pestle. ≈ 3 min
  16. Separate the straws from the seed liquid. ≈ 2 min
  17. Collect the well-filtered liquid in a saucepan. ≈ 3 min
  18. Place the thoroughly washed fish in a pot and bring to a boil with a small amount of water at the bottom.
  19. Add chopped onion, sliced mushrooms (washed thoroughly and cut into smaller pieces if desired) ≈ 3 min
  20. Add a pinch of salt and the chili peppers to your liking. ≈ 10 min
  21. Add the filtered seed liquid to the mixture. ≈ 3 min
  22. Close the lid and let it simmer for about 25 minutes.
  23. Remove the cooked hot peppers and the crushed peppers. ≈ 4 min
  24. Mash the cooked taro leaves. ≈ 4 min
  25. Mix the leaf dough with a small amount of liquid, then remove it from the heat. ≈ 4 min
  26. Pour finish, pour over the puree over the entire sauce. ≈ 3 min
  27. Add the crushed hot pepper to the sauce. ≈ 3 min
  28. Add the seasoning cubes. ≈ 2 min
  29. Bring to a simmer over low heat for 5 minutes, then reduce heat.

Equipment

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Before you start

Ingredients

  • 5 kg of white taro
  • 4 banana plantains, not mulberry
  • Dried plantain skin
  • 5 kg of white taro leaves
  • 3 kg of palm seeds
  • Salt
  • Smoked boar meat or 5 large 'silure' fish
  • 5 smoked mackerel
  • Two onions
  • Two seasoning cubes
  • Black mushrooms

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