Waiting for a cook

Sauce Konkoé

Guinea

What we know so far

Konkoé is the smoked catfish (mâchoiron) of the Guinean coast, and sauce konkoé is the stew it gives its name to: the fish simmered in a tomato and onion sauce with potatoes, carrots, aubergine and whole chillies, in palm or peanut oil. It is said to be the best-loved dish in Conakry. There is a plain tomato version, a red palm-oil version (konkoé touré gbéli) and a peanut version; all are eaten with rice, often rice with okra mashed through it.

The draft was written from 3 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

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

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Waiting for a cook

Sauce Konkoé

Guinea

What we know so far

The draft was written from 3 published sources and holds 15 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
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