Description Edit

Ingredients Edit

• sheets of folléré (sorrel)
• 400 g of groundnuts
• 3 onions
• 3 garlic cloves
• 8 fresh tomatoes or 1 box of tomato puree
• palm oil
• salt, pepper and chilli to taste

Directions Edit

First Stage: Groundnut sauce

1. Roast the groundnuts and prune them.
2. Crush the groundnuts. Mix with water and make a paste.
3. Chop the onions and garlic
4. Clean and scald the folléré sheets

Second stage:

1. Saute the onions and garlic in palm oil until brown and tender
2. Add the Groundnut paste and water. Mix regularly to prevent stickiness
3. Add the sheets of folléré and the tomatoes,
4. season with salt, pepper and chilli
5. let simmer for 20 minutes.

Third stage: Preparation of the corn couscous.

1. Bring slightly salted water to the boil
2. Add the cornstarch and mix vigorously to obtain desired consistency.
3. Alternatives: Add a few pieces of Beef