Caldo de Chabéu — Print Recipe

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.

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.