Caldo de Chabéu de Bissau (Guinea-Bissau Red Palm Cream, Okra, Eggplant & Fish Stew) – Authentic Guinea-Bissau Recipe
Bissau’s quintessential dish: flaky fish, okra, and eggplant simmered in velvety scarlet palm cream.
- Country of Origin
- 🇬🇼 Guinea-Bissau (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish fillets and shrimp, Whole okra pods and African garden eggplant, Steamed white rice, Rich red palm fruit cream (chabéu), Garlic
Ingredients for Caldo de Chabéu de Bissau (Guinea-Bissau Red Palm Cream, Okra, Eggplant & Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish fillets and shrimp, prepped into bite-sized pieces
- 1.5 cups whole okra pods and African garden eggplant, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with rich red palm fruit cream (chabéu)
- 1.5 tbsp traditional Guinea-Bissau seasoning (garlic, onions, malagueta chili, lime)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish fillets and shrimp for 5 minutes.
- Add minced onion, garlic, rich red palm fruit cream (chabéu), and garlic, onions, malagueta chili, lime, stirring for 2 minutes until deeply aromatic.
- Add whole okra pods and African garden eggplant and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed white rice right before serving warm.