Dikwamba the sao / Spread silky safou * in his cassava cup ** pepper Penja

Bonjour, Dear All and All,

Joe & Avrels, Fine upscale African-inspired grocery, born in June 2016 through collaboration, nay a symbiosis of three women value, Nathalie, Stephanie and Paulina. Beyond the scaled sizes to which their nickname relates, Joe&Avrels especially designates a beautiful range of gourmet products, original and elegant.

In the kitchen, Nathalie, self-taught chef from Congo, who has worked alongside the greatest in establishments such as the Trianon Palace in Versailles. His passion for cooking, his mastered creativity and his science of flavors from West and Central Africa allow him to concoct gourmet and original products, between innovation and craftsmanship.

I chose to let my creativity unfold around an exceptional product, le got away *. It is the fruit of the African plum *. Cooked, It has a creamy texture that reminds that of butter. In Cameroon, not called- t-on- one pigdin, Creole English, « bush butter » ?

Home, in coastal Cameroon, we call it "sao", in the south and Gabon "atanga" and misuse of language, prune. And elsewhere ? At your house ? Feel free to leave comments on names. It could pay big !!!

Joe&Avrels and Wings Gourmet, followers of the good and the beautiful, could only reach around culinary creations that showcases both the taste and visual. Without delay, instead the imagined recipe, performed and photographed by me for Gourmet Wings with superb cream safou * Joe&Avrels.

their website https://www.joe-et-avrels.com/

Dikwamba sao na / Spread silky safou * in its cassava cup pepper Penja

Preparation : 10 minutes

Baking : 25 minutes

What you need

– 1 * from cassava 400 g approximately

– 2 glasses of hot water

– 1 piece of butter 20 g or about 1 tablespoon neutral oil

- From Penja pepper or another

- From sea salt

- From rosemary from the garden

Preparation of the recipe

- Cut the ends of starchy and divided into regular sections or not

- Peel the cassava by sliding a knife between the notch and the flesh and raise as if it were a tree bark

- Divide into sections 2 or 4 and remove the fine rib in the center

- Wash with water and detail sections into small pieces

- Put the pieces in a pan with 2 glasses of hot water

- Bring to a boil on high heat for 20 minutes

- In a salad bowl, crush the still hot cassava chips, butter or oil with a fork or a vegetable mill. I, I like having a crunchy mashed

- Saler, pepper

- Train the cups with your fingers, place in small molds around and pressing well in the middle diameter of 4cm to leave room for cream safou ( I, I have a small mold pallet silicone, view the photo)

- Bake for a few minutes 3 to 4 minutes at 180 ° to fully rigidify the cups. Do not worry, they remain fluffy.

- Cool and fill nicely cream safou

- Decorate as desired.

Tip / Advice / Variants

*There is a beautiful safou recipe in the latest issue of African Cooking

*Put the spices that you like in the crushed cassava.

*For my part, I had a light hand to keep the taste of cream safou

*http://horizon.documentation.ird.fr/exl-doc/pleins_textes/pleins_textes_7/TDM_7/39358.pdf

*https://www.abebooks.fr/9786131550027/safou-fruit-davenir-Biodiversité-morphologique-6131550026/plp

*http://www.manger-cru.fr/2011/02/le-safou-une-richesse-meconnue-de-la.html

* http://www.camer.be/52727/13:1/cameroun-le-safoutier-a-plant-with-a-thousand-and-one-virtues-cameroon.html

**http://www.passeportsante.net/fr/Nutrition/EncyclopedieAliments/Fiche.aspx?doc = manioc_nu