Working with the most vibrant colours, spices and patterns, the dishes prepared by Dieuveil are not just food, they are works of art.
Ingredients: | Preperation: | ||
---|---|---|---|
8 fillets of red mullet 8 mini octopuses 5 onions 10 Djansan grains 50 g of concentrated tomato paste 10 garlic cloves |
Olive oil Thyme Basil Salt Pili Pili 2 bay leaves |
2 stems of lemongrass 40 g of ginger 1 kg of sweet potato 200 g of coconut milk A pinch of Espelette pepper A pinch of cinnamon |
Serves 4 people Preparation time: 1 hour + time to soak Level: medium |
Make a broth to precook the mini octopuses before grilling them.
Add to a saucepan:
1. 2 liters of water
2. 2 stems of lemongrass
3. 30 g of ginger
4. 2 bay leaves
5. Thyme
Boil all ingredients for about 10 minutes to get a flavour fusion. Add the mini octopuses to the broth and cook for 15 minutes. Season them with the Green Sauce after removing them from the broth and grill them over a wood fire.
Mix together:
Season the red mullet with Cameroon pepper and salt. In the pan, grill both sides of the mullet with olive oil and cover the skinless side with the Djansan Cream.
Pantry in oil:
Let simmer and mix everything for 15 minutes. Season with salt to taste.
A very simple recipe.
Wash the sweet potatoes thoroughly with clean water.
Put them in the oven for 1hr at 180 degrees.
Take them out the oven and remove the skin to mix with the coconut milk, salt, pepper and a bit of cinnamon.
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