Braisé de poisson

Name: Braisé de poisson
Cuisine: Ivorian (Côte d'Ivoire)
Ingredients: 1 medium whole fresh fish (tilapia or snapper); 3-4 red chili peppers; 1 medium onions; 2 garlic cloves; 1 inch piece ginger; 3 tbsp palm oil; 2 tbsp lime juice; to taste salt; 1 tsp black pepper

Braisé de poisson is a beloved Ivorian grilled fish dish, typically marinated with a blend of local spices and served with spicy pepper sauce. It is a staple in coastal communities and reflects the rich fishing traditions of Côte d'Ivoire. The dish is celebrated for its smoky flavor and vibrant, spicy character.

9 ingredients

smokyspicysavorytangy

Culinary DNA Preview

Indigenous70%

European30%

Ingredients

whole fresh fish (tilapia or snapper)
1 medium
red chili peppers
3-4
onions
1 medium
garlic cloves
2
ginger
1 inch piece
palm oil
3 tbsp
lime juice
2 tbsp
salt
to taste
black pepper
1 tsp

Method

Steps not available

Origin Story

Originating from the coastal regions of Côte d'Ivoire, Braisé de poisson showcases the influence of indigenous cooking methods combined with the integration of spices introduced during trade along the West African coast.

Culinary DNA

Ingredient ancestry breakdown

Indigenous70%

ingredients+techniques

European30%

ingredient_origin

Techniques

grilling marinating braising

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