“IVORY COAST” Djounglé sauce

• 2 smoked pike
• 2 smoked oxtails
• 6 tablespoons of Djounglé powder
• 4 dried chillies
• 4 prawn stock cubes
• Oil
• Dried ground prawns
• 4 tomatoes
• 2 onions
• Salt

Carefully wash the oxtails and the fish, and cut them into chunks.

Cook on a medium heat in a large saucepan.

Carefully wash the tomatoes and cut them into small dice. Chop the onions. Add the tomatoes and onions to the saucepan with the finely chopped chillies, a drizzle of oil, the ground prawns and a pinch of salt.

Crumble the stock cubes and 3 litres of water into the mixture and simmer for about 1 hour.

Gradually add the Djounglé powder to avoid lumps.

This dish can be served with banana foutou.