Guinea-Bissau-Style Dried Fish and Tomato Stew
This robust stew uses dried fish for a concentrated savory depth, then softens it with tomatoes, onion, and palm oil. Okra thickens the broth slightly and gives the stew the silky texture common in many coastal and riverine kitchens.
Prep
25m
Cook
45m
Serves
4
Regional versions
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- Guinea-Bissau
- South Sudan
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 300gDried Fish (soaked)
- 300gTomato (chopped)
- 200gOnion (chopped)
- 15gGarlic (minced)
- 60mlRed Palm Oil
- 200gOkra (chopped)
- 1pcsPiri Piri Chili (chopped)
- 1pcsBay Leaf
- 8gSalt
- 3gBlack Pepper
- 1lWater
Rice
- 300gWhite Rice (rinsed)
- 1.2lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the soaked dried fish well and set it aside.
- 02
Heat the red palm oil in a pot over medium heat. Add the onion and cook until softened.
- 03
Add the garlic and piri piri chili and cook briefly, then stir in the tomato and bay leaf.
- 04
Cook until the tomatoes break down into a thick base, then add the soaked dried fish, the salt, the black pepper, and the water.
- 05
Simmer gently until the fish flavors the broth and softens further.
- 06
Add the okra and continue cooking until the stew thickens slightly and the okra is tender.
- 07
Bring the water to a boil in a separate pot. Add the white rice, cover, and cook until tender.
- 08
Serve the stew hot with the rice.
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