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.

Tourte De Manioc Et De Poisson (cassava And Fish Pie)

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

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. In a skillet, heat the vegetable oil over medium heat. Sauté the onion and garlic until fragrant.
  4. 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.
  5. Spread the fish mixture over the cassava layer in the baking dish.
  6. Cover the fish mixture with the remaining cassava mixture, pressing it down gently to form the top layer.
  7. Bake in the preheated oven for 1 hour, or until the top is golden brown.
  8. 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