Brochettes de Peixe
Brochettes de Peixe (broh-SHET deh PAY-sheh)
Fish Skewers
Chunks of firm white fish marinated in lime, garlic, and pepper, threaded on skewers with peppers and onion, then charcoal-grilled to smoky perfection.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: skewers on plate
Garnishes: lime wedges, chili flakes
Accompaniments: attieke, hot pepper sauce
Instructions
-
1
Combine lime juice, garlic, bird-eye peppers, oil, salt, and pepper in a bowl.
-
2
Add fish cubes and marinate for 20 minutes.
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3
Thread fish, bell pepper, and onion alternately onto skewers.
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4
Grill over hot charcoal for 3-4 minutes per side, basting with remaining marinade.
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5
Serve immediately with lime wedges.
Did You Know?
On the beaches near Bissau, fishermen grill the day unsold catch as brochettes at sunset — arguably the freshest seafood barbecue anywhere in Africa.
Chef's Notes
Equipment Tips
- metal or bamboo skewers
- charcoal grill
- mixing bowl
Garnishing
lime wedges, chili flakes
Accompaniments
attieke, hot pepper sauce
The Story Behind Brochettes de Peixe
Fish skewers emerged as a modern street food tradition in Guinea-Bissau coastal cities, drawing from both the Portuguese churrasco tradition and West African grilling culture. They are a fixture at beach bars and evening markets, where the grill smoke mingles with the salt air to create one of the most evocative food experiences in the country.
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