Bissap et Homard

This green, sticky-textured purée-like side is amazing. Let me introduce you to bissap. One of Africa’s hidden gems and a superfoods marriage made in heaven.

One of my favorite side dishes is bissap. I have only seen it cooked in Senegalese cuisine. It is usually served with traditional fish-based dishes including our national dish - thiep bou djeun or Kaldou.

It is soo yummy - it is rich in fibre, vitamin C and iron (amongst others).

1 cup of cooked okra

2.5 cup of cooked spinach

1/3 cup of raw onions

1/2 lemon

salt and pepper to taste

Place all ingredients in a blender and blend until smooth. Add water to adjust the texture if needed. It should be sticky and thick.

Enjoy it with your favourite dish! Preferably fish-based!

You are welcome!