Poisson Salé / Frais aux Aubergines et Odika-Style Sauce (Gabonese Fish & Eggplant Braise) – Authentic Gabon Recipe
Libreville coastal braise uniting flaky fish and silky eggplant in a rich, nutty gravy.
- Country of Origin
- 🇬🇦 Gabon (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Flaky white fish fillets, Cubed purple eggplants and okra, Ripe plum tomatoes, Toasted nutty spice/almond-cocoa notes, Garlic
Ingredients for Poisson Salé / Frais aux Aubergines et Odika-Style Sauce (Gabonese Fish & Eggplant Braise) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
- 1.5 cups cubed purple eggplants and okra, washed and trimmed
- 1 cup ripe plum tomatoes
- 1 medium onion and 3 cloves garlic, finely minced with toasted nutty spice/almond-cocoa notes
- 1.5 tbsp traditional Gabon seasoning (garlic, ginger, scallions, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown flaky white fish fillets for 5 minutes.
- Add minced onion, garlic, toasted nutty spice/almond-cocoa notes, and garlic, ginger, scallions, chili, stirring for 2 minutes until deeply aromatic.
- Add cubed purple eggplants and okra and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in ripe plum tomatoes right before serving warm.