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In the mangroves of West Africa, oysters are abundant and are the basis for a number of recipes from this region. Serves: 6 - entree. Heat scale: 2 out of a possible 10 (hottest).



  1. Shuck the oysters (or buy already shucked) and place them in a deep dish.
  2. Cover them with the lemon juice and powder lightly with the ginger and cayenne.
  3. Place the tomatoes in a blender and puree them into a paste.
  4. Heat the oil, add the tomato paste and cook over a low heat, stirring constantly, until it has the consistency of catsup.
  5. Add the onion, salt and pepper.
  6. Place the oysters in the sauce and simmer over a low heat for 5 to 10 minutes.
  7. Serve immediately.