Boukari | FoodieAtlas

Ingredients

2 cups boukari (fermented cassava dough) or substitute with cassava flour if boukari is not available
1 cup water
1/2 cup palm oil or vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
1-2 hot peppers, finely chopped (adjust to taste)
1 teaspoon ground crayfish or shrimp powder (optional)
1 teaspoon salt
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Mixture

If using boukari (fermented cassava dough), break it into small pieces and set aside. If using cassava flour, skip this step.

Cook the Base

In a large skillet or saucepan, heat the palm oil over medium heat.

Add the finely chopped onion and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.

Combine Ingredients

Add the boukari pieces or cassava flour to the skillet, stirring to combine with the onion and pepper mixture.

Gradually add the water, stirring constantly to avoid lumps. Cook for about 10-15 minutes, or until the mixture thickens and has a smooth consistency.

Season

Stir in the ground crayfish or shrimp powder (if using) and salt. Continue cooking for another 5 minutes, or until the boukari is fully cooked and the flavors are well blended.

Serve

Garnish with chopped fresh cilantro or parsley before serving.