Description
A soulful fusion of African, Caribbean, and Italian culinary traditions.
Ingredients
Scale
For the Cassava Gnocchi:
- 2 cups cooked cassava (peeled and boiled until soft, fibers removed)
- 1/4–1/2 cup cassava flour or all purpose flour (adjust as needed for dough texture)
- Salt, to taste
For the Egusi-Epis Sauce: Here is the recipe
For the Smoked Fish Topping:
- 1 cup flaked smoked mackerel or smoked tilapia (soaked in hot water)
- Garnish: fresh parsley, basil, or even scent leaf if available
Instructions
Prepare the Cassava Gnocchi
If starting from fresh cassava:
- Peel and cut cassava into chunks. Boil in salted water until very soft.
- Remove the tough central vein. Mash until smooth using a potato masher or food processor.
Make the dough:
- Place mashed cassava on a flat surface.
- Gradually mix in cassava flour until a pliable dough forms—soft, not sticky.
- Divide the dough into sections, roll each into a rope about ¾-inch thick, and cut into bite-sized pieces.
- Optional: Use a fork to add light ridges (they help hold sauce).
- Boil water. Drop gnocchi in; they’re ready when they float (2–3 minutes). Set aside.
2. Make the Egusi-Epis Sauce
- Heat olive oil in a deep skillet or saucepan.
- Sauté chopped onion, cook until translucent.
- Stir in green peppers and epis-egusi mixture. Let it cook for 2–3 minutes until fragrant.
- Add chicken stock and water. Let it simmer until reduced and thickened—about 5–7 minutes.
- Pour more water and bouillon if needed.
- Add smoked fish, gnocchi. Simmer on low heat, stirring occasionally until the sauce thickens into a creamy, nutty stew (about 10 minutes).
Optional: Stir in any green vegetables of your choice.
3. Assemble and Serve
- Gently fold the cooked gnocchi into the egusi-epis sauce. Coat thoroughly but avoid over-mixing to prevent breaking the gnocchi.
- Plate generously. Top with flaked smoked fish.
- Garnish with fresh herbs of your choice—parsley, basil, or something more traditional like scent leaf if available.
- Serve hot and enjoy the cultural harmony on your plate.
Notes
- Epis Seasoning: A staple in Haitian and some Caribbean kitchens, epis is a blended mix of herbs, onions, garlic, bell peppers, citrus juice, and olive oil. It adds brightness and depth to sauces and stews. You can make a batch at home and freeze it in cubes for easy use.
[Bonus: see below for a quick epis recipe.] - Cassava Gnocchi Tips: The key is to keep the dough soft but not sticky. Cassava can be starchy or fibrous depending on the variety, so feel free to adjust flour quantity as needed. If you want a chewier texture, you can mix in a bit of tapioca flour.
- Egusi Sauce Texture: This dish uses a smoother egusi technique than the traditional lumpy method found in some Nigerian and Congolese recipes. Feel free to experiment with your preferred style!
- Make Ahead: The gnocchi can be shaped and frozen in a single layer. Boil straight from frozen—no need to thaw.
- Protein Swap: Not into smoked fish? Try grilled shrimp, roasted mushrooms, or shredded roast chicken.