Tourte De Manioc Et De Poisson (cassava And Fish Pie)
Tourte de Manioc et de Poisson, also known as Cassava and Fish Pie, is a traditional dish from Gabonese cuisine. This savory pie is made with cassava, also known as manioc, and fish, creating a delicious and hearty meal.
Ingredients
- 2 lbs cassava, peeled and grated
- 1 lb fish fillets, such as tilapia or cod, cut into chunks
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 garlic cloves, minced
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the grated cassava with coconut milk and salt. Press half of the mixture into the bottom of a greased baking dish to form the first layer.
- In a skillet, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant.
- Add the fish chunks and tomatoes to the skillet. Cook until the fish is opaque and the tomatoes are softened. Season with salt and pepper.
- Spread the fish mixture over the cassava layer in the baking dish.
- Cover the fish mixture with the remaining cassava mixture, pressing it down gently to form the top layer.
- Bake in the preheated oven for 1 hour, or until the top is golden brown.
- Serve the Tourte de Manioc et de Poisson hot and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Baking dish Skillet Large bowl
Tools
Oven Knife Cutting board Mixing spoon
Serving suggestions
Serve the Tourte de Manioc et de Poisson with a side of fresh salad or steamed vegetables.
Tips & tricks
For a twist, you can add some chopped fresh herbs, such as parsley or cilantro, to the fish mixture for added flavor.
Cost
$15