Caldo de Chabéu

Name: Caldo de Chabéu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Guinea-Bissauan
Ingredients: 600g whole fresh fish (grouper or red snapper), cleaned; 150ml red palm oil; 4 medium tomatoes, chopped; 200g fresh okra, sliced; 1 large onion, diced; 2 cloves garlic, minced; 1 bunch bitter greens (sorrel or kale); 2 scotch bonnet peppers; 1 bouillon cube; Salt to taste; 500ml water

Caldo de Chabéu (KAHL-doh deh shah-BEH-oo)

Palm Oil Fish Stew

⏱ Prep Time 50 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 418 kcal

A deeply aromatic stew of fresh fish simmered in dense red palm oil with tomatoes, okra, and bitter greens, embodying the coastal soul of Guinea-Bissau.

Nutrition & Info

Protein 28.0g

Carbs 18.0g

Fat 26.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

large clay pot wooden spoon mortar and pestle

Presentation Guide

Vessel: deep clay bowl

Garnishes: palm oil drizzle, sliced scotch bonnet

Accompaniments: steamed white rice

Ingredients

600g whole fresh fish (grouper or red snapper), cleaned
150ml red palm oil
4 medium tomatoes, chopped
200g fresh okra, sliced
1 large onion, diced
2 cloves garlic, minced
1 bunch bitter greens (sorrel or kale)
2 scotch bonnet peppers
1 bouillon cube
Salt to taste
500ml water

Instructions

1
Season fish with salt and set aside for 15 minutes.
2
Heat palm oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
3
Add chopped tomatoes and scotch bonnet peppers. Cook until tomatoes break down into a thick sauce, about 10 minutes.
4
Add water and bouillon cube. Bring to a simmer.
5
Add okra slices and cook for 8 minutes until slightly thickened.
6
Gently place the fish into the stew. Cover and cook for 15 minutes without stirring to keep fish intact.
7
Add bitter greens in the last 3 minutes. Serve hot over rice.

💡

Did You Know?

Chabéu is the Crioulo word for the red palm oil that defines Guinea-Bissauan cooking — no kitchen is complete without a bottle.

Chef's Notes

Equipment Tips

large clay pot
wooden spoon
mortar and pestle

Garnishing

palm oil drizzle, sliced scotch bonnet

Accompaniments

steamed white rice

The Story Behind Caldo de Chabéu

Caldo de Chabéu is the everyday stew of coastal Guinea-Bissau, dating back centuries to when fishing communities along the Bijagós archipelago combined their daily catch with locally pressed palm oil. The dish reflects the deep connection between the sea and the land in Bissau-Guinean life, with each family guarding its own spice proportions.

🕐 Traditionally enjoyed lunch, everyday family meal 📜 Origins: Pre-colonial coastal tradition

Comments (0)

No comments yet. Be the first to share your thoughts!