A rich, thick sauce made from ground odika (wild mango) seeds with smoked fish and chilli, prized for its unique chocolatey-nutty depth.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: ground odika sprinkle
Accompaniments: bâton de manioc, boiled plantains, rice
Instructions
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1
Dissolve ground odika in warm water to form a smooth paste.
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2
Heat palm oil in a pot and sauté onion and garlic until fragrant.
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3
Add the odika paste, stirring continuously to prevent lumps.
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4
Add water gradually, scotch bonnet, and bouillon cube.
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5
Add smoked fish and simmer on low heat for 25 minutes until thick.
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6
Serve hot over rice or with bâton de manioc.
Did You Know?
Odika seeds come from the Irvingia gabonensis tree, named after Gabon itself, underscoring the country's deep connection to this ingredient.
Chef's Notes
Equipment Tips
- mortar and pestle
- pot
- wooden spoon
Garnishing
ground odika sprinkle
Accompaniments
bâton de manioc, boiled plantains, rice
The Story Behind Sauce Odika
Sauce odika is one of Gabon's most distinctive dishes. The Irvingia gabonensis tree is indigenous to Gabon's equatorial forests, and the Fang people have harvested and processed its seeds for centuries. The resulting sauce has a flavour profile unlike anything else in African cuisine.
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