Appetizers
Atanga Grillé
The Quirky Foodster Team
Ingredients
- 12 ripe atanga (African plum/safou), washed
- 1 tsp salt
- 1/2 tsp chile powder or fresh chopped chile
- 1 small baguette or piece of cassava bread, for serving
Method
- Prick each atanga once with a knife to prevent bursting.
- Grill over medium charcoal heat for 6-8 minutes, turning occasionally, until the skin softens and darkens slightly and the flesh gives when pressed.
- Alternatively, simmer the atanga in a saucepan of water for 10 minutes until softened.
- Remove from heat, halve each fruit, and discard the central stone.
- Sprinkle the soft flesh with salt and chile powder.
- Serve warm with bread on the side for scooping out the buttery flesh.
Introduction: Atanga, also called safou or African plum, is a purple, olive-shaped fruit that grows abundantly across Gabon's forests.
Cultural Background: Atanga, also called safou or African plum, is a purple, olive-shaped fruit that grows abundantly across Gabon's forests. Too firm and bitter to eat raw, it is traditionally warmed over embers or briefly boiled to soften the flesh into a creamy, buttery texture, then served as a simple starter with salt and chile — a beloved taste of the rainy season.
Tips: Choose atanga that yield slightly to gentle pressure — overly hard fruit will stay bitter even after cooking.
Variations: Some households mash the warm flesh with a little palm oil and lemon juice to make a spreadable atanga butter. Naturally vegetarian and vegan as written.
Storage: Best eaten immediately; grilled atanga does not keep well and should not be stored longer than a few hours.
Reheating: Not recommended; atanga is best enjoyed fresh off the grill.
Nutrition: Approx. 190 kcal, 2 g protein, 17 g fat, 8 g carbohydrates per serving.
FAQs:
Q: Where can I find atanga outside Central Africa?
A: Look in West or Central African grocery stores, sometimes labelled 'safou' or 'African pear'.
Q: Can I eat atanga raw?
A: Raw atanga is firm and bitter; it must be warmed to soften and sweeten the flesh.
Please log in to leave a comment.