It’s a happy Friday in Morocco, North Africa! Now Friday Coos-Coos  is to Morocco as Saturday Supa Kanja is to The Gambia!

A while ago, I had a Twitter conversation with one of the very faithful Linguerites, Aji Kodou Secka. Convo was centered around food and since she’s got so much love for the kitchen, she promised to cook Linguere some coos-coos marocain! She kept her promise and was generous enough to share her recipe and pictures! Kodou’s version of the famous coos-coos marocain! Feed your eyes as much as you can, hence the tummy might not be getting a share 😉

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Ingredients

A cut of Fish (Sea Bass) or any other kind

½ cup of Coos-Coos

3 pieces of Shrimps

¼ Green and ¼ Red pepper

½ Onion

1 small carrot

4 cloves of garlic

½ habanero pepper (kanibudijah)

parsley and cilantro

Olive oil

Lemon juice

Cherry tomatoes and cucumbers

 Preparation

 

Wash the fish and season with salt, 1 clove of crushed garlic, crushed red peppers, lemon juice and olive oil. Put it in the oven at 350 degrees to broil for 20 mins or until cooked.

 

Coos-Coos

 

Dice the shrimps, onions, red peppers, green peppers, carrots, parsley and cilantro into small pieces. Sautée everything in a hint of olive oil whilst adding spices, some of the lemon juice for about 3 mins in medium heat. Finally add the coos-coos, a hint of water and reduce the heat to very low. Cover the pan and let the coos-coos cook from the steam. It should be done in 5 minutes (this may vary from 5-15 depending on the quantity).

 

Salad

Dice the cucumbers and cherry tomatoes (Any kind of tomato would do. However, I prefer the cherry tomatoes because of the juiciness). This is a  very light salad so season it with only salt and lime juice.

Mouth-watering !! I dedicate this special plate to none other than my very own, my very special, never-to-be-exchanged, Never-to-be-lost, crazy, amazing, crazy(again), inspirational SANA SARR on his birthday! Stay a while longer dude! You are loved beyond measure 🙂

Get your forks ready! Bon appetit! 🙂