A pungent, umami-rich stew built on fermented locust beans, leafy greens, and smoked fish — a taste unique to the forests of Guinea-Bissau.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Rinse the fermented locust beans and pound lightly in a mortar to release flavor.
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2
Heat palm oil in a large pot. Sauté onions until translucent, about 5 minutes.
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3
Add tomatoes and scotch bonnet peppers. Cook until a thick paste forms, about 10 minutes.
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4
Add locust beans, ground dried shrimp, and water. Bring to a boil.
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5
Add shredded cassava leaves. Simmer for 15 minutes until leaves are tender.
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6
Add flaked smoked catfish. Cook for 5 more minutes. Adjust salt and serve over rice.
Did You Know?
The fermented locust bean, called netetu in Wolof, smells intensely pungent but delivers a deep umami flavor that no other ingredient can replicate in West African cooking.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- mortar and pestle
Garnishing
palm oil drizzle
Accompaniments
steamed rice, fufu
The Story Behind Baguitche
Baguitche has roots in the Mandinka communities of eastern Guinea-Bissau, where fermented locust beans have been a protein-rich seasoning for centuries. The dish represents the inland forest culinary tradition, distinct from the coastal palm oil stews, and carries deep significance in communal meals.
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