4
Ingredients
- 8 ripe nsafu
- Fine salt
Method
- 01 Rinse the nsafu and dry them carefully.
- 02 Place them on a grill over gentle coals.
- 03 Turn often for 6 to 10 minutes so skin and pulp soften evenly.
- 04 Remove when the skin pales slightly and the flesh yields to the finger.
- 05 Open, remove the pit, salt very lightly and eat hot.
Nsafu, also called safou, has a rich buttery flesh. It can also be dipped for a few minutes in water just off the boil.
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