Folong au Couscous de Maïs

Name: Folong au Couscous de Maïs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Gabonese
Ingredients: 2 cups corn flour (maize flour); Water for steaming; 400g leafy greens (folong, amaranth, or spinach); 150g smoked fish, deboned; 2 tbsp palm oil; 1 onion, diced; 2 cloves garlic, minced; 1 scotch bonnet pepper; 1 bouillon cube; Salt to taste

Folong au Couscous de Maïs (foh-LONG oh koos-KOOS duh mah-EES)

Greens with Corn Couscous

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 416 kcal

A hearty dish of steamed corn couscous topped with a rich green leafy vegetable stew cooked in palm oil with smoked fish.

Nutrition & Info

Protein 18.0g

Carbs 50.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

steamer or couscousier large pot wooden spoon

Presentation Guide

Vessel: deep plate

Garnishes: palm oil drizzle

Accompaniments: pepper sauce

Ingredients

2 cups corn flour (maize flour)
Water for steaming
400g leafy greens (folong, amaranth, or spinach)
150g smoked fish, deboned
2 tbsp palm oil
1 onion, diced
2 cloves garlic, minced
1 scotch bonnet pepper
1 bouillon cube
Salt to taste

Instructions

1
Moisten corn flour gradually with water, rubbing between palms to form small granules.
2
Steam the granules in a couscousier or steamer for 20 minutes.
3
Fluff, sprinkle with water, and steam again for 10 minutes until light and fluffy.
4
For the greens: heat palm oil and sauté onion and garlic.
5
Add chopped greens, smoked fish, scotch bonnet, and bouillon. Cook 15 minutes.
6
Serve corn couscous topped with the green stew.

💡

Did You Know?

Corn couscous is the Central African cousin of North African couscous, but made entirely from maize and steamed in a distinct style.

Chef's Notes

Equipment Tips

steamer or couscousier
large pot
wooden spoon

Garnishing

palm oil drizzle

Accompaniments

pepper sauce

The Story Behind Folong au Couscous de Maïs

Corn couscous is a traditional preparation across Central Africa, and in Gabon it is commonly paired with folong (a local leafy green). This dish represents the agricultural heritage of Gabon's rural communities, where corn and greens from family gardens provided daily sustenance.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Traditional rural cuisine

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