Kapok flower sauce

🌼 Use dried kapok flowers sold for food, never kapok fibre or decorative flowers.

Ingredients

• 30 g dried food-grade kapok flowers, prepared as directed by supplier
• 200 g boneless edible smoked fish flesh
• 150 g onion
• 15 g food-grade soumbala
• 800 ml water
• Up to 2 g salt

Preparation

Choose kapok flowers sold for cooking and follow cleaning or preparation instructions. Prepare fish according to packaging and remove bones. Slice onion.

Simmer the 800 ml water with onion and crumbled soumbala for 10 minutes. No oil or tomato is included.

Add prepared flowers and 200 g fish flesh. Simmer gently at least 25 minutes, or longer according to product instructions, until tender. Stir carefully.

Adjust fluidity, taste before salting and divide into four portions. Do not use decorative flowers or unidentified foraged plants.