Gouagouassou

What we know so far

Gouagouassou is Baoulé for "pour the sauce over the foutou", and it names a sauce that is two sauces married: the small bitter aubergines called gnangnan, boiled and rinsed to tame them, crushed with okra, tomato, onion and chilli into a thick green paste, and cooked into a base of palm oil, akpi (toasted njangsa seed powder) and adjuévan, the salted, sun-dried fermented fish that gives the centre of Côte d'Ivoire its taste. The meat is traditionally smoked bush meat (agouti), or snails, or a white fish like capitaine. It is eaten with foutou of yam or plantain, and its bitterness is the point; wash the gnangnan more if you want it gentler.

The draft was written from 2 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting