A one-pot rice dish infused with smoked fish, palm oil, and aromatic vegetables — the everyday comfort food of Guinea-Bissauan families.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large communal plate
Garnishes: palm oil drizzle, sliced pepper
Accompaniments: fried plantain, salad
Instructions
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1
Heat palm oil in a large pot. Sauté onions until golden, about 5 minutes.
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2
Add tomatoes and scotch bonnet peppers. Cook until a thick paste forms.
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3
Add eggplant cubes. Cook for 5 minutes until slightly softened.
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4
Add water, bouillon cube, and flaked smoked fish. Bring to a boil.
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5
Add washed rice. Stir once, cover tightly, and cook on low heat for 20 minutes.
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6
Do not lift the lid during cooking. Remove from heat and let rest for 5 minutes before serving.
Did You Know?
In Guinea-Bissau, the crusty rice at the bottom of the pot — called socarrat locally — is considered the most delicious part and is fought over at family meals.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
palm oil drizzle, sliced pepper
Accompaniments
The Story Behind Siga de Peixe
Siga de Peixe represents the resourceful cooking of Guinea-Bissauan coastal communities who smoked their catch to preserve it during the rainy season. The one-pot method using palm oil and local vegetables is a technique passed through generations of women who are the guardians of family recipes.
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