In Mali, this dish is flavored with a crisp, tart fruit called “netetou”. We couldn’t come up with an appropriate substitute, but the stew is good without it.


1 - 2 lb. dried salted fish

3 large onions, finely chopped

12 - 16 okra, chopped, or 1 small package frozen okra

4 - 6 tablespoons olive oil

3 large tomatoes

2 chili peppers or 1 teaspoon cayenne pepper


Soak fish in water for several hours. Drain. Then bring 4 cups fresh water to a boil and drop in the fish pieces. educe heat and let simmer.

Meanwhile, combine half the onions with the okra and process or pound into a paste. Add them to the fish.

In a separate pot, heat oil to a moderate temperature. Put in remaining onions and sauté until golden brown. Chop the tomatoes and stir them in. Cover with boiling water, about 1 cup, and add pepper. Reduce heat and simmer.

Cover both pots and let them cook for 45 minutes or so, stirring occasionally. Then uncover the fish and okra mixture and let both pots continue to simmer for another 30 - 40 minutes, stirring as necessary to prevent sticking. To serve, combine the two mixtures and ladle over stiff porridge.


Serves 4 - 6.


country : Mali

course : fish dish


source : The Africa News Cookbook : African Cooking for Western Kitchens / Tami Hultman