Serves : 6


  • 3 Eggs
  • 220g Flour
  • 10g Baking powder
  • 10cl Red Palm oil
  • 10cl Milk
  • 1 Onion
  • 1 Clove Garlic
  • 1 Eggplant
  • 1 Capsicum
  • 1 Zucchini
  • 1 Tomato
  • 100g Salmon
  • 6 Leaves basil
  • 3 Sprigs thyme
  • 3TBSP Cooking Palm Oil
  • Salt and pepper


  • Peel and chop the onion and garlic. Wash the vegetables and cut it into small cubes. Chop the basil and thyme.
  • Fry the chopped onions and garlic in a pot with 2 tablespoons of oil. Add the eggplant and cook for 10 minutes over a low fire. Then pour 1 tablespoon of oil and add the rest of the vegetables and half of the herbs. Season with salt and pepper and leave it to simmer for 20 minutes over a low fire.
  • Preheat the oven to 180°C. Put all the dough ingredients (Flour, Eggs, Baking Powder, Red Palm oil, Milk) through a mixer. Add a pinch of salt and pepper. Incorporate the ratatouille into the batter.
  • Coat salmon with Cooking Palm oil. Place in skillet, and increase heat to high. Cook for 3 minutes. Sprinkle with salt and pepper. Turn salmon over, and cook for 5 minutes, or until browned. Salmon is done when it flakes easily with a fork.
  • Drain the Salmon and chop into pieces, and add it into the mixture
  • Divide the batter into the muffin molds and sprinkle the remaining herbs. Bake for about 10 to 15 minutes at 180 °C. Serve warm or cold.