Monique’s caldou with fonio and sorrel-okra relish

 

Ingredients

Monique's caldou with fonio

480 ml water or fish broth

1⁄2 onion, coarsely chopped

2 tbsp peeled and chopped tomato

60 ml lime juice

4 sea bass fillets (110–170 g each)

2 tbsp fish sauce

1 whole Scotch bonnet pepper

salt and freshly ground black pepper

4 cups (approx. 600–700 g) cooked fonio

240 ml sorrel okra-relish

Sorrel-okra relish (baguedj)

Makes about 1 cup (240 ml)

juice of 1 lime (optional)

approx. 450 g sorrel or spinach, trimmed

5 whole okra pods, trimmed

Fish sauce (optional)

According to Pierre Thiam, his aunt Monique Diémé makes the best caldou with fonio. It is a light fish dish, usually made with carp or sea bream in Senegal, although you can use sea bass or snapper. The fish is simply poached in a broth with lime, tomato and okra, and often served with a side of baguedj, a foamy-looking relish of puréed sorrel leaves and okra.

Preparation

Monique's caldou with fonio

1. In a large skillet, bring the water to a boil over medium heat. Add the onions and cook for about 5 minutes, until soft. Add the tomatoes and cook for 10 minutes, until tomatoes are incorporated. Stir in the lime juice.


2. Gently place the fish on the simmering broth. Drizzle with the fish sauce and add the Scotch bonnet pepper. Simmer for 5 to 6 minutes, loosely covered, until the fillets are cooked through. Transfer the fish to a platter, cover loosely with aluminium foil, and set aside to keep warm. Remove the Scotch bonnet pepper from the broth and discard.


3. In a blender, blend the cooking broth, tomatoes and onions until you get a smooth, bright orange sauce. Adjust the seasoning with salt and pepper.


4. To serve, place the fonio in the centre of each of four plates. Generously pour the sauce around the fonio. Place a fillet on the fonio and top with a generous dollop of the sorrel-okra relish.

Sorrel-okra relish (baguedj)

1. Fill a large pot halfway with water and bring to a boil. If using spinach, add the lime juice. Add the sorrel or spinach leaves. Cook for about 5 minutes, stirring after about 2 minutes, until the leaves are cooked through and very soft. (The leaves will change colour dramatically.) Drain well, let cool slightly, and squeeze out any excess water.


2. Boil the okra in enough salted water to cover for about 5 minutes, until soft. Drain well.


3. Put the leaves and okra in a food processor or blender. Process or blend until light and foamy. Add salt or fish sauce to taste.

Tips: the relish can be kept in a tightly closed jar, refrigerated, for 2 to 3 days.

About the chef

Pierre Thiam

Senegal

Pierre Thiam is a celebrated Senegalese chef, restaurateur, award-winning cookbook author and entrepreneur. He is known for his innovative cooking style, modern and eclectic yet rooted in the rich culinary traditions of West Africa. Pierre is the chef and owner of the critically acclaimed restaurant Teranga in New York City, serving fast- casual West African fare directly sourced from farmers in the region. His purpose-driven food business Yolélé makes African ingredients available in the United States of America, connecting smallholder farms in West Africa with the global food economy.