Sauce Odika (Gabonese Wild Mango Seed Stew)
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The Tale of Sauce Odika (Gabonese Wild Mango Seed Stew)
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Sauce odika, a thick stew thickened with ground wild mango (dika nut) seeds, showcases a distinctly Central African forest ingredient: the odika nut has long been harvested, roasted, and pounded into a paste used across Gabon and neighboring Cameroon. Sometimes nicknamed "Gabonese chocolate" for its dark, fudgy texture, it's typically cooked with fish or meat.
Ingredients
Scale:· 6 servings
- 1 cup ground odika (wild mango seeds)
- 1 1/2 lb beef or fish, cubed
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 scotch bonnet pepper, minced
- 2 cups water or stock
- 2 tbsp oil
- Salt to taste
Instructions
- 1Heat oil in a pot and brown the meat or fish; set aside if using fish.
- 2Sauté onion in the same pot until soft, then add tomatoes and scotch bonnet and cook until thickened.
- 3Add water or stock and bring to a simmer.
- 4If using beef, return it to the pot and simmer 30 minutes until tender.
- 5Whisk the ground odika with a little of the hot liquid to form a paste, then stir it into the pot.
- 6Simmer 10-15 minutes, stirring frequently, until thick, glossy, and sticky (add fish now if using and cook through).
- 7Season with salt and serve with rice, plantains, or cassava.
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