West Africa · Main
Konkoé Fumé en Sauce (Smoked Catfish in Spiced Tomato and Palm Sauce)
Deeply savory mangrove-smoked catfish stewed in a glistening, spiced red palm and tomato gravy with fiery Scotch bonnet chillies.
The story
Konkoé Fumé en Sauce is a signature dish of the Susu people native to coastal Lower Guinea and the bustling ports of Conakry. Considered a premier hospitality dish, it is reserved for honored visitors, Sunday family feasts, and traditional marital celebrations. Authentic Guinean konkoé is heavily cured over coastal red mangrove wood, producing a leathery protective skin that requires a quick parboil and scale-brushing technique to release trapped sea grit while preserving its intense campfire flavor.
Cook this next
Maffe Hakko Bantara (Simmered Cassava Leaf and Smoked Fish Stew)
A rich, velvety green stew of pounded cassava leaves slow-simmered with smoked catfish, tender beef, and golden red palm oil.
Soupou Kandia (Seafood, Beef, and Palm Oil Okra Broth)
A thick, silky coastal Guinean stew combining rich palm oil, tender braised beef, smoked seafood, and finely whipped okra.
Atiéké Guinéen (Grated Fermented Steamed Cassava Couscous)
Tangy, light, and delicately fermented granulated cassava couscous steamed to perfection to accompany coastal grilled and fried fish.
Bari (Fonio Porridge with Curdled Fresh Milk)
Ancient steamed fonio grains served in a warm bath of curdled farm-fresh milk, aromatic clarified butter, and raw honey.