Poisson Braisé

What we know so far

"Braisé" in Abidjan does not mean braised in a pot; it means grilled over charcoal, and poisson braisé is the whole fish (tilapia, capitaine, dorade or bar) that the maquis and the roadside women sell every evening: slashed, rubbed inside and out with a thick paste of grated onion, ginger, garlic, parsley, lemon, chilli and a stock cube, left to take the marinade for an hour or overnight, then grilled on a grid over the coals until the skin blisters. It arrives on a bed of attiéké with a sharp tomato-and-onion sauce, sliced raw onion, alloco and a squeeze of lime, and it is the dish most Ivorians would name first.

The draft was written from 2 published sources and holds 13 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