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Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables)
Konkoé Turé Gbéli (Smoked Catfish Stew with Vegetables) is a traditional Guinean recipe (from Guinea-Conakry) for a classic dish of smoked catfish served on a bed of rice and topped with a red palm oil, hot chilli and aubergine (eggplant) sauce with potatoes and okra. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Smoked Catfish Stew with Vegetables (Konkoé Turé Gbéli).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesSauce RecipesVegetable RecipesGuinea Recipes
Konokoé (smoked catfish) is probably
the most popular meat in Guinea (Guinea-Conakry) and this is a classic dish from that country making the most of the smoked fish.
The dish originates from the coastal region of Guinea and is traditionally made very spicy with fresh Scotch Bonnet chillies.
If you cannot get smoked catfish, the dish works just as well with any firm white-fleshed fish.
Ingredients:
2
konokoé (smoked catfish)
200ml red palm oil
1 aubergine (eggplant), stem removed and sliced into rounds
3 onions
5 garlic cloves
3 carrots, peeled and quartered
6 okra
3 potatoes
5 spring onions
2 tomatoes, blanched and peeled
3 bayleaves
2 red Scotch bonnet chillies, stems removed
1 Maggi cube
salt, to taste
Method:
Wash the catfish then cut into large chunks.
Add 1l water to a large pot and bring to a boil. Add the fish, bring to a simmer and cook as you prepare the vegetables.
Peel the garlic and onions then halve the chillies and remove the seeds. Combine these ingredients in a food processor with the spring onions and tomatoes then crumble in the Maggi cube.
Process until you have a smooth sauce then pour this into a pot and bring to a boil. Add the potatoes, aubergine (eggplant) slices and okra. Stir well to coat in the sauce then bring to a boil, reduce to a simmer, cover and cook gently for 15 minutes.
Now add the red palm oil and season to taste with salt. Continue cooking the sauce mixture for 5 minutes more. Remove the okra, place in a bowl and purée with a wooden spoon then return to the sauce.
To serve, arrange the catfish on a bed of rice and pour over the sauce.
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