Guinea-Bissau-Style Fish and Coconut Stew

Name: Guinea-Bissau-Style Fish and Coconut Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Guinea-Bissau
Ingredients: 700 g Tilapia; 40 ml Lime Juice; 8 g Salt; 3 g Black Pepper; 500 ml Coconut Milk; 250 g Tomato (chopped); 200 g Onion (julienne); 15 g Garlic (minced); 200 g Red Bell Pepper (chopped); 50 ml Red Palm Oil; 1 pcs Piri Piri Chili (chopped); 20 g Fresh Coriander (chopped)

A gentle coastal stew of fish in coconut milk, tomatoes, and palm oil, finished with lime and fresh herbs. The flavors are warm and rounded, with enough heat to balance the richness of the coconut.

Prep

20m

Cook

30m

Serves

Estimated

Nutrition

Per serving

616kcal

Calories

40g

Protein

45g

Fat

21g

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.

Fish

700g
Tilapia
40ml
Lime Juice
8g
Salt
3g
Black Pepper

Stew

500ml
Coconut Milk
250g
Tomato (chopped)
200g
Onion (julienne)
15g
Garlic (minced)
200g
Red Bell Pepper (chopped)
50ml
Red Palm Oil
1pcs
Piri Piri Chili (chopped)
20g
Fresh Coriander (chopped)

Cook through it

Method

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

7 steps

01
Season the tilapia with the lime juice, salt, and black pepper, then set it aside briefly.
02
Heat the red palm oil in a wide pot over medium heat. Add the onion and cook until softened.
03
Add the garlic, red bell pepper, and piri piri chili and cook until fragrant.
04
Stir in the tomato and cook until it breaks down into the base.
05
Pour in the coconut milk and bring the stew to a gentle simmer.
06
Slide in the seasoned tilapia and poach gently until the thickest part reaches 63°C (145°F) and flakes easily.
07
Scatter over the fresh coriander and serve hot.

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