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Thiep Bougna with Shellfish and Fish
Basse Casamance — Mother recipe · en it
A traditional dish from Basse Casamance, rich in marine flavors and crunchy textures.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 200 g of shellfish
- 200 g of fish
- 2 onions
- 1 zucchini
- 1 chili pepper
- 200 ml of palm oil
- 1 liter of fish broth
- salt and pepper to taste
- 2 bay leaves
- 1 tablespoon of palm vinegar
Method
- Clean and cut the shellfish and fish, keeping them aside.
- In a pan, sauté the palm oil with the onions until they turn golden.
- Add the chili peppers and bay leaves, sauté for 2 minutes.
- Add the fish broth and bring to a boil, then add the shellfish and fish.
- Cook on medium heat for 10-15 minutes, adding salt and pepper to taste.
- Add the sliced zucchini and palm vinegar, cook for another 5 minutes.
- Serve hot, garnishing with sliced chili peppers.
The story
Thiep Bougna is a traditional dish from Basse Casamance that dates back to ancient times when fishing and hunting were the main sources of food. This dish is prepared during festivals and celebrations as a way to honor the local natural wealth.
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