A pungent, umami-rich sauce made with dried mollusks (yété), tomatoes, and onions, delivering an intense ocean flavor that Guineans adore.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak yété overnight and rinse thoroughly to remove sand.
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2
Heat oil, sauté onion until golden.
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3
Add tomato paste and cook 3 minutes. Add blended tomatoes and cook 10 minutes.
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4
Add yété, peppers, bouillon cube, and water.
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5
Simmer for 25 minutes until sauce thickens and flavors meld. Serve over rice.
Did You Know?
Yété has such a strong aroma that first-time smellers often recoil, but those who try the cooked sauce are almost always converted into fans.
Chef's Notes
The Story Behind Yété Sauce
Yété is a dried sea mollusk harvested along Guinea's coast and has been a preserved protein source for centuries. Drying shellfish allowed coastal communities to trade protein inland, and yété sauce became a cherished delicacy throughout the country.
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