The seas and rivers of Africa are a great source of food. Tribesmen are quite adept at building traps. They are skillful fishermen and will courageously fish and trap even in areas of dangerous rapids. This recipe originated in the Ivory Coast Area of West Africa.


1 lb medium shrimp (uncooked)

1 lbs halibut or haddock steaks (1 inch thick)

4 cups water

1 cup onion (chop finely)

1 tbls salt

2 bay leaves

6 whole peppercorns



2 medium tomatoes, cooked 15 seconds in boiling water, rinsed in cold water, peeled and diced in a bowl

cup onions (chop finely)

cup red bell pepper (chop)

cup green pepper (strips)

2 tbls parsley (chopped)

1 tbls chilies (chopped)

1 tbls chopped garlic

1/3 cup lemon juice

cup olive oil

2 tbls tomato paste

tsp black pepper


Shell and devein shrimp. Wash shrimp in cold water and drain in a colander. Wrap and tie fish in 2 layers of cheesecloth. Set fish and shrimp aside. In a large saucepan place 4 cups water, 1 cup onions, 2 bay leaves, 6 peppercorns and 1 tbls salt. Bring to a boil over high heat. Reduce heat to simmer and add cheesecloth wrapped fish. Simmer for 5 minutes and then add shrimp and simmer 5 minutes more. With tongs, take out fish and place on one plate. Take out shrimp and place on another plate. Strain the stock into a bowl and throw away the solids. Remove the fish from the cheesecloth, take out any bones, skin and flake fish into a clean bowl. Chop shrimp into -inch pieces and place in same bowl. Mix. Then add chopped tomatoes, cup finely chopped onions, red peppers, green peppers, parsley, chilies and garlic. Mix well. In a small bowl, mix together the lemon juice, olive oil, 2/3 cup of leftover stock and the tomato paste and black pepper. Mix well, then pour this sauce over the fish and shrimp salad. Toss gently. Let salad marinate for 30 minutes at room temperature. Serve at room temperature or cold from the refrigerator.


Serves 6.


country : Ivory Coast

course : salad


source : African Cookery : A Black Heritage / Annette Merson