PambotaPalm Nut Fish Stew with Plantain

Name: Pambota (Palm Nut Fish Stew with Plantain)
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 500 g Palm Nut Sauce; 380 g Smoked Fish (flaked); 250 g Tomato (finely chopped); 180 g Onion (finely chopped); 15 g Garlic (crushed); 30 ml Palm Oil; 10 g Hot Chili (finely chopped); 850 ml Water; 12 g Salt; 3 pcs Plantain (peeled)

A rich palm nut stew with smoked fish and soft boiled plantain served alongside. The sauce is hearty, slightly smoky, and meant to be spooned generously over each bite of plantain.

Prep

25m

Cook

55m

Serves

Estimated

Nutrition

Per serving

997kcal

Calories

26g

Protein

74g

Fat

64g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

500g
Palm Nut Sauce
380g
Smoked Fish (flaked)
250g
Tomato (finely chopped)
180g
Onion (finely chopped)
15g
Garlic (crushed)
30ml
Palm Oil
10g
Hot Chili (finely chopped)
850ml
Water
12g
Salt

Plantain

3pcs
Plantain (peeled)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a pot over medium heat.
02
Add the onion and cook until softened.
03
Stir in the tomato, garlic, and hot chili, and cook until thick and fragrant.
04
Add the palm nut sauce and the water, then bring the mixture to a gentle simmer.
05
Add the smoked fish and the salt, and simmer until the stew is glossy and well blended and reaches 63°C (145°F).
06
Place the plantains in a separate pot, cover with water, and bring to a boil.
07
Cook until the plantains are tender, then drain.
08
Serve the palm nut fish stew hot with the boiled plantains on the side.

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