I shot WOMADelaide again this year – this is the stunning Dobet Gnahoré at Taste The World, a stage set up for the music artists to cook a dish from their country of origin.
Dobet cooked “Fish Alko” from her native Ivory Coast.
FISH ALOKO
INGREDIENTS:
30 plantain bananas
10 sweet potatoes
2kg tomatoes
2kg onions
5 small pimentos
4-5KG fish (such as Colin, codfish)
6 eggs
flour
salt & pepper
3 Lt peanut oil
Maggi stock cube
METHOD:
Aloko:
Cut the plantain bananas and sweet potatoes into small diced cubes and fry in hot oil in large frying pan.l
Sauce:
Cut tomatoes and onions into small pieces. Put them in a bowl. Mix oil, vinegar, salt, pepper and stock cube. Make chili sauce with onion, salt and pepper in a pan.
Fish:
Clean fish if it’s fresh – once with water, then with lemon and put it in a bowl (otherwise use frozen fish)
Mix the flour, eggs, salt pepper and maggi stock cube.
Coat the fish pieces in this mixture
Put oil in a skillet until the oil is heated to bring the fish and cook until browned, then remove.
Chop the onion and pimentos, fry in a hot pan with a little oil. Add the tomatoes and season to taste.