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Sauce Claire And Fufu

Chilled Avocado Soup from the Ivory Coast


  • Plantains

  • Aubergines (yellow/white variety in Cote d'Ivoire)

  • 1 fish (cleaned)

  • 1 onion

  • 3 hot peppers

  • Salt

  • Red oil

  • Tomatoes (mashed)

  • 2 or more bouillon cubes

  • Okra



Cook all ingredients in water until plantains are tender. Take out plantains and pound with more red oil to make fufu.

Recipe by Jessica Milne courtesy of Ivoirien Cookbook


  • 2 very ripe avocados

  • 4 cups cold chicken or vegetable stock

  • 2 Tablespoons lime juice

  • 1 Tablespoon plain yoghurt

  • 2 hefty dashes of Tabasco sauce

  • salt and black pepper

  • Garnish: 4 paper-thin slices of lime and Tabasco sauce



Dump the avocado flesh into a blender and puree. Add the stock and continue processing until smooth. Blend in the lime juice, yoghurt, Tabasco sauce, and salt and pepper. Refrigerate for at least one hour.
When ready to serve, spoon into bowls, top each with a thin lime slice, and sprinkle a bit of Tabasco sauce over each portion.

East African Sweet Pea Soup


  • 2 cups chopped onion

  • 2 tsp minced garlic

  • 1 tsp grated fresh peeled ginger

  • 1 tsp salt

  • 1/4 tsp cayenne pepper

  • 1 tbsp homemade garam masala, which we happened to have on hand, OR

  • 1/2 tsp ground black pepper

  • 1 tsp ground coriander seeds

  • 1 tsp ground cumin seeds

  • 1/4 tsp ground cardamom

  • 1/8 tsp ground cloves

  • 1/4 tsp cinnamon

  • 1 tsp turmeric (I don't like it and didn't use it, but Moosewood does)

  • 2 tomatoes, chopped

  • 1 sweet potato, diced

  • 3 1/2 cups water

  • 3 cups fresh green peas (took me 45 minutes to shell them!)



Braise/deglaze onions and garlic in a pot for 5-10 minutes. Mix in the ginger, salt, and all spices and cook for a few minutes, stirring often. Add tomatoes and sweet potato, stir. Add 1 1/2 cups of water, stir. Bring soup to a boil, reduce heat, cover, and simmer for 5 minutes. Add 2 cups of the peas and simmer, covered, for 10 minutes. Remove from heat and add remaining 2 cups of water. Puree in batches in a blender until smooth. return to the pot, add the last cup of peas, and cook on medium heat for 3-5 minutes.


This is a delicious Senegalese Dish. To eat it in the traditional way, put the chicken and the sauce over rice (but I prefer cuscus) in a large pot. Have you and your guests sit around it. Each person should dig into the part of the pot closest to them and take a mouthful of rice and chicken, using only his/her right hand. The left hand should never be put inside the pot. Sometimes you need to ask someone else for help to break a part of the chicken, that's part of the fun. The middle section of the pot is open to all.


  • 5 lbs chicken pieces, skinned and washed

  • 1 1/4 cup of lemon juice

  • 1/2 cup white wine vinegar

  • 1/2 cup peanut oil

  • 3 onions, sliced

  • 2 sprigs of thyme

  • red pepper, to taste

  • 2 cups water

  • 4 bay leaves



Mix the lemon juice, the vinegar, half the oil, the onions and pour on the chicken pieces in a bowl. Marinate overnight, or longer. Remove the chicken and the onions from the marinade. Brown the chicken on both sides. Fry the onions in the remaining oil for a few minutes. Add the marinade, thyme, hot pepper, water and bay leaves. Simmer on medium heat for about 10'. Return the chicken to the sauce and cook until done, about half an hour.

From Caribbean and African Cookbook

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