Hello my foodies!
For this week I decided to publish a recipe I made into my Laboratory using a star ingredient from Côte d’Ivoire : Koutoukou. Koutoukou also known as “Gbêlê” , is a drink obtained by distillation of palm wine trees such as Borassus, raffia or palm oil tree. The dink is also called Akpeteshie in Ghana, Odontol in Cameroon, or Sodabi in Benin. The drink has a high percentage of alcohol et people have so many virtues for it. I decided to use it in to one recipe since is found everywhere in my country. I brought some from one of my holidays and it was the perfect occasion for a creation : Koutoukou Tuna steaks. I used tuna because I always have some because of my business (I you live in DMV area holla at you girl for some delicious food). The combination was perfect and delicious.
For the menthol puree, I used spinach, sweet peas and mint. Another creation too and both recipes went well together.
Tuna Steak Koutoukou Menthol Puree
- 17 oz tuna
- 4 tbsp koutoukou
- 1/2 onion
- 1 tsp chopped ginger
- 1 tbsp chopped parsley
- 15 oz sweet peas
- 15 oz spinach
- 3 oz mint
- 8 tbsp water
- 2 tbsp milk
- Olive oil
- Remove skin and bone from fish
- In a blender, add fish, ginger, onion, parsley, salt, pepper and chop. Do not puree it.
- Remove and form medium steaks.
- Coat them with flour and Fry into oil. (no more than 2 tbsp of oil per steak)
- Fry 2 minutes on each side and lower the heat.
- Add the koutoukou and let it simmer for 3 minutes.
- Wash mint and spinach.
- Bring it to boil with the 8 tbsp of water (5 minutes)
- Put it in a blender and puree it with milk, 1 tsp olive oil, salt and pepper.