Mango Rafalari is a famous Guinean dish.
6 medium ripe mangoes, peeled and sliced
1 onion, chopped
1 cup palm oil
6 pieces smoked bonga (I used anchovies)
1 handful of dried crayfish
2 maggi cubes
1 chili pepper (bell type) chopped
Put the mangoes in a pot and add water until they are covered. Bring to a boil, then reduce
fire and simmer for 20 minutes. Drain and set aside.
Meanwhile, grind the fish and crayfish in the blender or traditionally in the mortar. In a large bowl, mix the fish, crayfish and onions with the chili peppers.
Heat the palm oil. When it begins to sizzle, add the fish and onion mixture to the pan with a stock cube. Let it cook on low heat for about 10 minutes.
Now add the mangoes and some water. Bring to a boil again, then cover and lower the heat. Cook for an additional 30 minutes.
This spicy mango-fish stew it is normally served with rice and mostly eaten for lunch.
In our store you will find the ingredients to make your own Mangoé Rafalari!