Caldo de Poisson du Fleuve Gambie (Tangy Lemon, Sorrel/Herb & Sweet Potato Fish Broth) – Authentic Gambia Recipe

Ingredients for Caldo de Poisson du Fleuve Gambie (Tangy Lemon, Sorrel/Herb & Sweet Potato Fish Broth) (4 Servings)

• 1.25 lbs (or 2.5 cups) firm white fish steaks, prepped into bite-sized pieces
• 1.5 cups cubed sweet potatoes and okra, washed and trimmed
• 1 cup steamed white rice
• 1 medium onion and 3 cloves garlic, finely minced with fresh lemon/lime juice
• 1.5 tbsp traditional Gambia seasoning (tangy hibiscus/sorrel or tomato notes, garlic, chili)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh lemon/lime juice for 3–4 minutes until fragrant.
2. Stir in tangy hibiscus/sorrel or tomato notes, garlic, chili and toast for 45 seconds to release the essential oils of Gambia's kitchen.
3. Add firm white fish steaks and cubed sweet potatoes and okra, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in steamed white rice, adjust seasoning, and ladle steaming hot into deep bowls.