Ivorian
Gluten free
SpicySauce gouagouassou
Aubergine and smoked fish sauce
Gouagouassou: the Bété people's fiery, rustic sauce of crushed tomato, aubergine and smoked fish
Bété country around Gagnoa and Daloa in western Côte d'Ivoire is known for sauces with plenty of chilli, and gouagouassou is one of the most loved: tomatoes, garden eggs and hot peppers boiled whole, then crushed by hand in a mortar and simmered with smoked fish. There is little or no oil, so the sauce tastes fresh, smoky and bright, with real heat and a rough, rustic texture. Spoon it over white rice or eat it with foutou at a weekday lunch. Use fewer chillies if you prefer, but keep at least one for the character. Chef's tip: soak the smoked fish in hot water for ten minutes first; it softens, rinses off ash and grit, and gives its flavour to the sauce more quickly.
- Prep
- 15 min
- Cook
- 45 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 265 kcal
Ingredients
- 6 African aubergines (garden eggs)or 1 large aubergine, quartered
- 1 onionhalved
- 4 ¼ cups water
- 2 garlic clovescrushed
- 1 tsp salt
- 14 oz whole smoked fishAfrican smoked catfish or hot-smoked mackerel
- 1 tbsp red palm oil (optional)
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Method
0/5 doneStep 1: Put the whole 5 ripe tomatoes, 6 African aubergines (garden eggs), 1 onion and 3 Scotch bonnet chillies in a pot with the 4 ¼ cups water. Bring to the boil and cook for 15 minutes until everything is soft and the tomato skins split.
15 minStep 2: Lift the vegetables out, keeping the liquid. Slip off the tomato skins, then crush everything in a mortar or with a potato masher to a rough pulp. Blending to a smooth purée is the mistake to avoid; gouagouassou should be chunky.
5 minStep 3: Return the pulp to the cooking liquid with the 2 garlic cloves and 1 tsp salt and simmer for 15 minutes, stirring now and then, until slightly thickened.
15 minStep 4: Meanwhile, soak the 14 oz whole smoked fish in hot water for 10 minutes, then drain, remove the skin and bones and break into chunks.
10 minStep 5: Add the fish and the 1 tbsp red palm oil, if using, and simmer for 10 minutes until the fish is heated through and has flavoured the sauce, which should be loose and thick. Serve with rice or foutou.
10 min
Nutrition per serving
- Calories
- 265 kcal
- Protein
- 24 g
- Carbs
- 14 g
- Fat
- 12 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does sauce gouagouassou take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of onion?
- 2 shallots per onion.
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