Explore

Travel Noire Eats And Recipes: Senegalese Fataya Pot Pie

By Travel Noire

Share

Nothing brings cultures together quite like food. To celebrate the black men and women who are using food and flavors to connect cultures and communities, we’re sharing some of our favorite recipes from professional chefs, at-home cooks and foodies who know that great flavors can bring us all together. Maya-Camille Broussard of Justice of the Pies (@justiceofthepies) shares one of her classic recipes where she puts a spin on the savory fataya pot pie from Senegal.

 

 

RELATED: Travel Noire Eats And Recipes: Nigerian Baked Sweet Potato With Salmon

 

WHAT YOU’LL NEED

 

Tools:

 

small aluminum pot

strainer

Dutch oven

wooden spoon

silicon spatula

rolling pin

6 spring form pans

pastry brush

 

Ingredients:

 

12 sheets of pastry dough or 6 disks of pie crust cut in half

16 oz salmon filet

2 bay leaves

2 tsp kosher salt

3 cups water

2 tbsp olive oil

1 yellow onion, diced

3 tbsp scallions, diced

1 (16 oz) can of tomato paste

1 tsp white vinegar

2 tbsp garlic, minced

3 tsp table salt, plus more to taste

2 tsp pepper, plus more to taste

1 egg wash (1 egg, beaten plus 1 tbsp water)

 

INSTRUCTIONS

 

1). In a saucer, heat water on medium-high heat. Add salmon, bay leaves and kosher salt. Cook until salmon is well done (about 10-13 minutes). Remove from the heat. Set aside.

 

2). In a large skillet, heat olive oil. Add onions and scallions and cook until onions are translucent (about 8-10 minutes). Stir in tomato paste. Cook for five minutes, stirring to prevent paste from sticking to the bottom of the pan. Strain salmon from the pot of water and place in the saucer. Using a wooden spatula, break up the salmon pieces while stirring the mixture. Cook for 5 minutes. Stir in garlic and white vinegar and cook for an additional 10 minutes. Add salt and pepper to taste. Remove skillet from the heat and set aside for mixture to cool.

 

pot-pies-recipes

 

3). Line 6 ramekins with pastry sheets or pie crusts. Fill 4-5 oz of Fataya filling into each ramekin and cover with pie crust. Brush egg wash on top of the pie crust and bake at 345 degrees Celsius for 45-50 minutes or until crust is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Share
Travel Noire

Travel Noire

A platform of cultivated insights from a global community of black travelers.

Want more?

Get exclusive, unpublished tips from Travel Noire's CEO to help you get off the beaten path, into the hearts of locals and onto a better, more cultured life.

Plan A Couple’s Trip This February Based On Your Partner’s Favorite Food

Plan A Couple’s Trip This February Based On Your Partner’s Favorite Food

There are a thousand reasons to travel. Booking a flight just to taste the best food in the country is as good a reason as any. If you are looking for some fun ways to celebrate Valentine’s Day this year, why not consider a destination based on your partner’s love of food. Here are a […]

Leah Freeman-Haskin

Meet The Couple Behind This Black-Owned Atlanta Tea Shop

Meet The Couple Behind This Black-Owned Atlanta Tea Shop

New Orleans native Brandi Shelton’s love for tea started when she was just a little girl. She grew up watching her grandmother pick fresh herbs from her garden to make different tea blends when she was sick. As a way to bond with her, Brandi would often pretend that she too was sipping tea while […]

DeAnna Taylor

Atlanta’s Newest Black-Owned Vegan Spot Offers A Fine-Dining Alkaline Menu

Atlanta’s Newest Black-Owned Vegan Spot Offers A Fine-Dining Alkaline Menu

If your 2020 goal is to eat vegan, plant-based or simply explore a new lifestyle, a trip to Atlanta is just what you need to satisfy your tastebuds.  It’s no secret that Atlanta has plenty of vegan options with an increase in plant-based businesses to meet the demand of hungry and curious foodies.  The latest […]

Kelsey Marie