Recipes for Change: Smoked fish with sesame and sorrel sauce

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Recipes for Change: Smoked fish with sesame and sorrel sauce

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Climate change and associated environmental degradation is impacting smallholder farmers in the Guéra region, Chad. Prolonged drought, decrease and large variability in rainfall, and temperature increase are affecting agricultural production, particularly rainfed crops such as sesame. IFAD is offering solutions to these challenges for smallholder farmers in Chad.

Climate risks

  • Prolonged drought and recurrent floods
  • Decrease and large variability in rainfall
  • Temperature increase
  • Erosion and desertification
  • Nutrient-poor soils

IFAD solutions

  • Use of improved seeds for sorghum, peanut and sesame
  • Improved water management and catchment for rainfed crops, flood recession crops, and market gardening
  • Adoption of water and soil conservation practices
  • Environmental and climate change education sessions
  • Support for income-generating activities for women to diversify incomes

 

The Recipe

Smoked fish with sesame and sorrel sauce

Serves 5

Nutritional value per serving:

• Calories: 730 • Fat: 703g • Carbs: 28.2g • Protein: 45.36g

Ingredients:

  • 500 g sesame seed
  • 4 small smoked fish (catfish, eel, carp, cod)
  • 5 handfuls of sorrel
  • 1 small teaspoon salt
  • 1 litre water
  • 2 tablespoons natro or 2 tablespoons flour (Natro is a mixture of sorghum stem ash and water used locally to thicken sauces)

Cooking instructions:

  1. Boil 1 litre of water in a large pot and add the salt
  2. Wash sorrel and chop into small pieces
  3. Pour the chopped sorrel into the boiling water
  4. Add 2 tablespoons flour, mix well, then lower the heat and cook for 10 minutes
  5. Cut the smoked fish into large pieces, taking care to remove the edges
  6. Add the pieces to the pot
  7. Leave everything to simmer for about 10 minutes
  8. Meanwhile, heat and lightly toast the sesame seeds
  9. Crush the seeds with a mortar to obtain a floury paste
  10. Add the paste to the fish and sorrel mixture and cook for another 5 minutes
  11. Serve the hot preparation accompanied by the traditional ''balls'' (mixture of sorghum flour and water)

 

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