Fokahoy
Ingredients:
4 cups of fokahoy leaves
2 cups of shay butter
2 bouillon cubes
2 square inches dried fish
2 oz. marre
4 or 5 wakondo seed pods
4 or 5 small dry hot peppers
1 Tbs tomato paste (optional)
Crush and sift the fokahoy leaves keep back the bigger bits
and stems.
Mix the fine leaf crumbs with the shay butter kneading and
adding the butter until it is a uniform consistency and
forms more or less a ball
Rince meat and cut in chunks. put in sauce pan with water
and some salt. pound marre hot peppers, add to pot.
Lightly pound wakondo to release seads from pod, remove.
pound the pods and add to pot.
Add paste of leaves and shay butter. and dried fish. Add
water to cover the ingreadients.
Cover pot and let simmer. If it starts to boil, uncover
part way. Stir occasionally to reduce sticking.
This takes a long time to cook. Just let it simmer away and
add more water from time to time as the level gets down and
it starts to stick. The shay butter will have melted right
away mixing all the ingredients together. Eventually the
oil in the shay butter will start to separate form the rest
forming a visible layer on top of the pot. When this
process is complete the sauce is done.
Taste and add salt to taste. Note it will be served over
plain white rice so a little excess salt in the sauce is
necessary to keep it from being bland. but if you are
concerned of putting in too much, you can go light and
people can add table salt to their portion when
served.