Zucchini with Doudou and basil sauce

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Zucchini with Doudou and basil sauce

Zucchini with Doudou and basil sauce

Number of people

4 young courgettes

Fresh basil
For the Doudou sauce:

Fresh sweet onion (white)

2 cloves of garlic

1/2 West Indian pepper (less if you are afraid of fire)


40 cl olive oil

1 lime



Preparation: 10 min
Cooking time: 5 min
Step 1
Preparation :
Step 2
Wash and prepare the courgettes.
Step 3
Cut them in half (or in 4 if they start to get big) lengthwise.
Step 4
Steam (or MO - it's better).
Step 5
Let it cool down.
Step 6
Make your Doudou sauce by mixing all the ingredients in a blender.
Step 7
Add oil if your onion has pumped everything up.
Step 8
You can keep a Doudou sauce for more than a week and use it for other purposes.
Step 9
Place the zucchini in a dish. Season with Doudou sauce. Sprinkle with fresh basil.
Step 10
Serve it.
Author's note
The recipe for the sauce was given to me by an African Doudou. Hence the name it bears at home. It's a little wonder! It goes with everything. Originally, "my" Doudou served it on a buffalo chicken. You can season anything with this sauce, meat, fish, vegetables, salads. It is remarkable to note that its taste evolves with time: fresh, it is stronger, after several days the onion and chili pepper melt deliciously. You can also vary the seasonings and herbs. But the chilli pepper is essential to spice up and preserve this sauce. Put a little if you fear it, but do not ban it because you risk dulling the sauce. A fresh tomato can be added to the Doudou sauce. Either by mixing it with the other herbs and vegetables or by cutting it into very small pieces. Note that this is a very good backup solution if you have had your hand too heavy in chilli pepper.

I add my grain of salt

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