Valentine’s day menu from chef Dieuveil Malonga

∞ Here is a special Valentine’s Day menu prepared by the chef Dieuveil Malonga for the readers of Sahani Magazine! Discover gastronomic African dishes to impress your sweetheart !

for the best time management, the chef recommends that you start by the dessert, then the first course and finally the main course. To learn more about chef Dieuveil Malonga, click here.


Maboké with sea bass, spinach salad and orange

 Sea Bass

Cooking time : 30 to 35 mn

Preparation time : 30 mn

Serves 4

600 g fillet of Sea Bass

For the Maboké’s marinade

10 g of ginger
5 g of garlic “smoked or dry”
5 g of chives
5 g basil
5 g dill
A pinch of Espelette chilli
A pinch of salt
A pinch of White Pepper
A pinch of nutmeg
30 g of peanut oil

Clean and cut the Sea Bass approximately 6 × 6 cm. Wash and cut the ginger and chives into small pieces and mix with the rest of the marinade ingredients. Then grind everything “as in Africa” or use a blender. Mix the Sea Bass with the marinade and refrigerate for 3 hours.
Then place the banana leaves in pairs or cross-shaped then wrap the fish inside.
Close the leaves with a string, bake mabokés in a pot full of sand for 30 and 35 minutes at 120 ° C.

Spinach Salad with Orange

For orange vinaigrette

200 ml of peanut oil
50 ml of Vinegar
100 ml of Orange Juice
15 g of honey
A pinch of vanilla
A pinch of salt
A pinch of White Pepper
Some radishes

Place all ingredients in blender and mix the dressing with the spinach leaves and radishes. Serve with the sea bass fillets. Enjoy!


Braised lamb fillets from South Africa


Preparation time: 30 minutes
Cooking time: 30 minutes

Serves 4

850 g of lamb
4 leaves of Kinkeliba
30g of butter
1 clove of garlic
1 bay leaf
A pinch of Jamaican pepper
1 stem of rosemary
1 stem of thyme

Preheat oven to 70 °. Season the lamb with salt on both sides and then roast in a pan over high heat 1 minute on each side.
Bake lamb at 70 ° for 30 minutes, then braise in a pan 2 minutes in butter. Add the thyme, rosemary, jamaican pepper, Kinkeliba leaves and bay leaf. Cut the lamb into fillets. (While the lamb is cooking, start preparing turnips)

The turnips

Preparation time: 15 minutes
Cooking time: 10 minutes

Serves 4

800 g of Red, Yellow and White turnips
400 g of vitelotte potatoes (potatoes with purple flesh)
70 g of chanterelle mushrooms
30 g of butter
One clove of garlic
A pinch of white pepper
A pinch of nutmeg
A pinch of salt
A few affila cress

Wash turnips then plunge just 5 minutes in boiling water. Then melt the butter in a casserole. Cook the turnips  over very low heat until they are lightly brown on all sides. Add white pepper, salt, garlic and nutmeg.

Clean the chanterelles, drain and soak them up. Roast them in a pan with oil, salt and white pepper. Cook Vitelotte potatoes in water for at least 15 minutes.

Cut them into slices and fry in butter with nutmeg. Take your inspiration from the photo for the presentation. Decorate your plate with Affila cress for the final touch.


Roselle sorbet


Preparation time : 30 minutes

Rest : 2h

Serves 4

180 g of dried hibiscus flowers (hibiscus flowers)

1.3 liters of water

2 stems of lemongrass

A pinch of cinnamon

70 to 90 g of sugar

One clove

Some white chocolate shavings

Rinse the dried hibiscus flowers and put them in a large bowl with cold water and let stand for 2 hours. Then boil with other ingredients for 20 minutes. Filter the mixture and let it cool. Pour into the bowl of your ice-cream maker. Garnish with chocolate shavings and rose petals for decoration.

St Valentin Dieuveil

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Categories: Main DIshes


The 1st webzine dedicated to African Cuisine in English and French ! Every day recipes, articles and more! Le 1er webzine dédié à la cuisine africaine en français et en anglais ! Nous vous proposons des recettes, des articles et bien plus encore!


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