By Anto Cocagne and Aline Princet
Bring the flavours, spices and colours of Africa to your table with the deliciously bright and bold creations in Saka Saka. Anto Cocagne, aka Chef Anto, will take you on a culinary journey from the Ivory Coast to Cameroon, Congo and beyond. Interspersed throughout mouth-watering street food, delicious appetisers and sweet treats you'll find pantry tips and nostalgic anecdotes from Chef Anto because what’s food without a bit of family history?! Saka Saka is a beautiful ode to the vibrance of the African culture and comfort of home and community, packed with gorgeous imagery and a modern-meets-traditional approach to cultural cooking.
Images and text from Saka Saka by Anto Cocagne & Aline Princet, photography by Aline Princet. Murdoch Books, RRP $45.00.
Sautéed Beef with Spinach Sauce
This dish is a variation of égousi, a dish that is very popular in West Africa. It is generally eaten with offal, especially tripe, but if you are not a fan, a beef fillet will work really well.
Serves: 4
500g beef fillet (or eye fillet)
2 tbsp red nokoss (recipe below)
500g English spinach
Splash of vinegar, for washing
50mL red palm oil
4 tbsp orange nokoss (recipe below)
100g ground African pistachios or pepitas (see tip)
Salt & pepper
For serving
A few mustard greens
Roasted African pistachios or pepitas
1. Slice the beef into thin strips. Put the strips in a bowl with the red nokoss and mix well. Cover and set aside for 1 hour in the fridge.
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
