Dakouin is a dish made with fresh Tilapia, tomato sauce, cassava flour vegetable oil and all necessary sauce seasonings. Cooking Dakouin takes time but once ready, it has a very colorful, delicious and healthy appearance at the same time. It is cooked during festive celebrations and very popular with fishermen, once they return from fishing.
Firstly, fresh tomato, red pepper, a part of onion, garlic, green pepper and ginger are crushed and the rest of the onion is chopped. Then Tilapia is well cleaned with lemon or vinegar, seasoned and marinated for a few minutes. In a saucepan, the crushed ingredients are poured, mixed well and cooked for 5 minutes. Water is added and all is boiled for 10 minutes. Then the fish and crushed spices (garlic, pepper and ginger) as well as a pinch of salt and cube are added. After 5 minutes, the cooked fish is carefully removed and set aside with a little sauce. Cassava flour is gradually added to the remaining sauce with constant stir and the obtained pasta is served with sauce on top to accompany the fish. The chopped onion and green chili are added.
As my Hometown is located in Mono Prefecture, I have been eaten Dakouin since my childhood and I can confirm once again: It is very delicious, sincerely😋😋😋!!!
"Colorful" is not typically a characteristic of traditional Japanese foods, I suppose. When boiling fishes, we often use soy sauce, which gives the food a brownish color. The overall presentation tends to be simpler, with touches of color from ingredients like green onion or myoga (which has a faint reddish hue).
ReplyDeleteAnd Japan is surrounded with the sea, we usually eat ocean fish more than freshwater fish. How about in Benin?
Hi I am Murad Ali. I would like to present the topic :" Traditional Chapli kabab used during the Holy Festival in Swat Prefacture in Pakistan".
ReplyDeleteIt should be OK, but you left your comment in the wrong place.
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