For 4 people
For 4 people
In a bowl, combine the ouassous with spiced salt water, garlic, Indian wood, half of the bouquet garni, a chili pepper, the juice of 2 limes, and a capful of aged rum. Let marinate for 30 minutes.
Chop an onion, chives, parsley, thyme and the remaining garlic.
In a wok with a little oil, brown the minced meat, then add diced tomatoes and a tablespoon of tomato paste. Let it cook for 10 to 15 minutes.
Add the marinated ouassous when they turn red. Also add a whole chili pepper, a glass of water, and a stock cube. Season with salt and pepper to taste. Simmer for 7 to 8 minutes.
At the end of cooking, sprinkle everything with lemon juice.
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