Hey food lovers, welcome back for another delicious ethnic recipe.

Today we’re going to Guinea. I’m sharing a Ketoun recipe. Ketoun is typical Guinean something that we eat year round but mostly during Ramadan. It is a porridge/pottage with a mixture of vegetables, mostly sweet with some fish and palm oil. If you love sweet and salty, you’ll love Ketoun. Normally the texture of Ketoun resembles a sweet potato pottage but I like mine chunkier.

Let’s get started:

Ingredients:

3 Sweet potatoes/Yams Notes: I like to use a variety of colors (red, white, purple)
1 Tarot
1 Cassava
2 Onions (medium sizes)
3 Strings Spring/Green onions
1/3 Cup Peanut Butter
1/3 Cup Palm oil
2 tbsp Bonga (which is a particular dried fish that we eat in Guinea) but you can substitute with any Fish Powder
Salt

Optional Ingredients:

1 Plantain
Fresh fish or Tilapia fillet
A pinch Black pepper
Maggi

You can shop for these ethnic foods in any store that sells ethnic food or has an international section (like most Asian/Mexican stores in the US).

Let’s get cooking:

Step 1

Wash all the ingredients and peel
Cut in medium size cubes
If using fresh fish, boil for 5 min in a pot, remove and de-bone. Set it aside for later.

Step 2

In a pot combine all the cut vegetables (minus the plantain if using some), cover with water, bring to a boil.

Notes: I suggest using a non stick pan, as the ketoun tends to stick easily to the bottom of the pot.

Notes: the amount of water should be at the level of the vegetables.

In the meantime, blend the onions and spring onions.
When it starts boiling, add the blended mixture, the peanut butter, the fish powder (bonga), the salt and a pinch of black pepper.
Let it cook on medium high for about 15 minutes, then add the palm oil, the de-boned fish and plantain (if using some).
Add the Maggi cube if using some. Stir from time to time.
Once it starts thickening, lower the heat, do a taste test and adjust the seasoning.
Cook until all the water disappears and oil appears on top. It’s ready ! Bon Appétit!

Notes: Generally, the texture is mushy. The more you stir the more it’ll be mushy.

You could also add more water for the vegetables to cook more and fall apart.

The texture here is my personal preference. I don’t like the mushy texture. In fact growing up. Ketoun was my least favorite dish because of the texture but I rediscovered it a few years ago when I started making the texture the way I like it.

So again, it is up to you how you do it.

Always make your own version. No matter the texture, it’ll taste good I promise!

If you prefer the video version, check out the video below

Thank You for reading! If you have any questions, leave them below. Check out more Guinean Recipes here!

You can also check out my Youtube Channel Afro Mom Spices for more food recipes by clicking here.

See you in the next episode!

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KETOUN/Sweet Potato Pottage

Ketoun is a tasty Guinean dish made with a variety of vegetables but mainly Sweet potatoes and Yams.

Course Dinner, Main Course

Cuisine African, Guinean

Keyword ketoun, ragout, sweet potato pottage, vegetable ragout, yam porridge, yam pottage

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings 4 people

Calories 800kcal

Cost $15

Equipment

Ingredients

Main Ingredients

3 Sweet potatoes and Yams get a variety of colors
1 Cassava
1 Tarot
2 tbsp Fish powder
1/3 cup Peanut butter
1/3 cup Palm oil
2 Onions medium size
Scallions/Green Onions
Salt
1 Maggi cube

Optional

1 Plantain
Fresh fish or Tilapia Fillet
Black Pepper a pinch
1 Maggi Cube

Instructions

Wash the vegetables and peel them.
Cut the sweet potatoes, yams, cassava, taro in medium size cubes and set aside.
If using fresh fish or fillet, add 3 cups of water alongside the fish in a pot.
Boil for 5 to 10 min then remove from the pot. Transfer the vegetables and meat into the pot. Add enough water to just cover the vegetables.
If not using fresh fish, transfer cut vegetables in the pot and add enough water to cover the vegetables.
Blend onions, green onions and garlic.
Add the blended ingredients, fish powder, peanut butter, Maggi cube, salt, palm oil, black pepper and let it cook.
When the water level becomes small, add deboned fish, plantain cut in small cubes and stir. Check the seasoning and rectify if needed.
Cook on low heat until it starts thickening and the oil appears on top.
It's ready to be Served!

Video

Notes

The consistency of your Ketoun / Pottage depends on your preference. The mushier you want it, the more water you add or the smaller you cut your vegetables.

I personally don’t like it mushy, but just cooked until soft.

Hope you enjoy it!

If you like this recipe, you may also enjoy my Fouti or Quesadilla Recipe.

Thank You for stopping by and see you next time 🙂