Published On May 2, 2023
See how we harvest, prepare, and cook the red palm fruit, well known for the production of red palm oil, in order to prepare a typical Casamance dish, called ‘Fiteuf’.
First of all, we have to harvest the fruits. My alarm clock on this given morning seemed like coconuts impacting the ground, although they weren’t coconuts.
As soon as I got out of bed and out through the front door, I saw a local expert climbing a 15-meter tall palm tree with nothing but a homemade tool, called ‘Kandabo’, fabricated out of dried leaves, and a sharp cutting tool in his hand, hacking away at the crown of the productive palm until the large clumps of bright, red fruits would finally drop.
After having harvested them and cleaned them, we washed them further and cooked them. Then, we could finally smash them before we would cook the pulp and separate the juice that would come out of it. Finally, after cooking the juice on a wood stove, we would complete this delicious dish, mixing it with white rice and good company under a bright night sky.
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00:00. Intro
00:30. Harvest
00:53. The Red Palm Fruit
01:09. 'Kandabo'
01:20. Clean it!
01:40. Wash it!
01:55. Cook it!
02:01. Beat it!
02:07. Prep it!
02:19. Cook it again!
02:25. Serve it!
