A pungent, umami-rich sauce made with dried mollusks (yété), tomatoes, and onions, delivering an intense ocean flavor that Guineans adore.
Ingredients
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200g dried yété (dried mollusks), soaked overnight
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4 tomatoes, blended
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1 onion, chopped
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2 tbsp tomato paste
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1/4 cup vegetable oil
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2 scotch bonnet peppers
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1 bouillon cube
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Salt to taste
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500ml water
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.