Introduction
Tam Tam is a popular dish from the Central African Republic, made with cassava, fish, and a blend of local spices. This traditional dish is hearty and comforting, often enjoyed in family gatherings. Cassava, a staple in Central African cuisine, provides a starchy base, while fish adds protein and rich flavors. Tam Tam is typically served with sauces made from ground peanuts, vegetables, or tomatoes, showcasing the diversity and richness of the region’s culinary traditions.
Ingredients
- 500 g cassava (peeled and cubed)
- 300 g fish (such as tilapia or catfish)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 2 tablespoons palm oil (or vegetable oil)
- 1 teaspoon ground peanuts (optional)
- 1 teaspoon ground paprika or chili powder
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 3 cups water or fish stock
- Lemon wedges for garnish (optional)
Instructions
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Prepare the fish:
- Clean and rinse the fish thoroughly. Season it with salt, pepper, and lemon juice, then set aside.
- Heat 1 tablespoon of palm oil in a skillet over medium heat. Sear the fish on both sides until golden, about 4-5 minutes per side. Remove the fish from the skillet and set aside.
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Cook the cassava:
- In a large pot, bring 3 cups of water or fish stock to a boil. Add the peeled and cubed cassava. Simmer for 30-40 minutes, or until the cassava is tender and easily pierced with a fork. Drain and set aside.
- Chef’s tip: Cassava can be starchy and dense, so ensure it is cooked until tender to avoid a grainy texture.
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Make the sauce:
- In the same skillet used for the fish, heat the remaining tablespoon of palm oil over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 8-10 minutes.
- Stir in the chopped tomatoes and tomato paste, cooking for another 5 minutes until the tomatoes break down into a thick sauce.
- Add the ground paprika or chili powder and the optional ground peanuts for a more textured sauce. Season with salt and pepper to taste.
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Combine the fish and cassava:
- Add the seared fish to the sauce and simmer for another 10-15 minutes to allow the flavors to meld. Add the cooked cassava, stirring gently to combine, ensuring the cassava absorbs the sauce.
- Chef’s tip: Be careful not to over-stir the cassava, as it can break apart easily once tender.
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Final seasoning and garnish:
- Taste the dish and adjust the seasoning if necessary. Garnish with chopped fresh parsley and serve with lemon wedges for added brightness.
Health Notes
- High in Carbohydrates: Cassava is rich in carbohydrates, providing energy but should be consumed in moderation for those watching their carb intake.
- Rich in Protein: The fish provides a healthy source of protein and omega-3 fatty acids, essential for heart health.
- Cassava Safety: Ensure the cassava is thoroughly cooked, as raw cassava contains cyanogenic compounds that can be toxic if consumed improperly.
Serving Suggestions
- Side Dish: Tam Tam can be enjoyed with steamed vegetables or a fresh salad to lighten the meal.
- Beverage Pairing: Pair with a refreshing fruit juice or a light beer to balance the hearty flavors.
- Occasion: This dish is perfect for family gatherings or celebrations, often served in large portions to be shared.
Tips
- Cassava preparation: Always peel and cook cassava thoroughly to ensure it is safe and enjoyable to eat.
- Fish selection: Use fresh, firm fish such as tilapia or catfish to ensure the fish holds its shape when simmered in the sauce.
- Palm oil: Palm oil adds authenticity to the dish, but vegetable oil can be used as a substitute if unavailable.
- Flavor layering: Sear the fish before adding it to the sauce for an extra layer of flavor.
