A light, fragrant fish stew simmered with lime juice, onions, tomatoes, and fresh herbs, served over rice as a refreshing and nutritious Gambian staple.
Ingredients
4 pieces fresh grouper or snapper
3 limes, juiced
3 large onions, sliced
3 tomatoes, chopped
2 cloves garlic, minced
1 bunch parsley, chopped
2 tbsp vegetable oil
2 Maggi cubes
1 Scotch bonnet pepper
Salt to taste
3 cups water
2 cups cooked rice for serving
Instructions
1Clean fish with lime juice and salt. Let rest for ten minutes.
2Heat oil in a pot. Saute onions until translucent, about five minutes.
3Add tomatoes and garlic. Cook until tomatoes break down into a sauce.
4Pour in water and bring to a boil. Add Maggi cubes and Scotch bonnet.
5Gently lower fish pieces into the broth. Simmer for fifteen minutes until fish is cooked through.
6Add remaining lime juice and parsley. Serve the fish and broth over steamed rice.
Did You Know?
Caldou is considered the lightest and most refreshing of Gambian fish dishes, and is often recommended by Gambian grandmothers as the best food for recovering from illness.