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Thiep Bougna with Mollusks
Basse Casamance — Mother recipe · en it
A delicious preparation of mollusks wrapped in a banana leaf, typical of Basse Casamance in Senegal.
⏱️ 15 min prep + 30 min cottura · 4 porzioni · media
Ingredients
- 200 g of sea snails
- 2 banana leaves
- 1 onion
- 1 garlic clove
- 200 ml of palm oil
- 1 tablespoon of Guinea pepper
- 1 tablespoon of ginger
- 1 tablespoon of chili
- Salt to taste
- 100 ml of water
Method
- Clean the sea snails thoroughly and let them drain.
- Dice the garlic and onion into small pieces.
- In a pan, sauté the garlic and onion in palm oil.
- Add the Guinea pepper, ginger, and chili, stirring well.
- Wrap the sea snails in a banana leaf with the sautéed mixture.
- Seal the package and cook on low heat for about 30 minutes.
- Check the cooking and add a little water if needed.
- Serve hot, with salt to taste.
The story
Thiep Bougna is a culinary tradition found in the Basse Casamance region, where local families use banana leaves to wrap and cook their dishes, preserving the flavors intact.
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