Caldou de Ziguinchor (Casamance Green Lemon, Sorrel & White Fish Broth) – Authentic Senegal Recipe
Tangy, refreshing southern Senegalese fish broth brightened with lime and tender greens.
- Country of Origin
- 🇸🇳 Senegal (West Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Fresh Atlantic white fish fillets, Hibiscus greens/spinach and okra, Steamed white rice, Fresh lime juice, Red palm oil drizzle
Ingredients for Caldou de Ziguinchor (Casamance Green Lemon, Sorrel & White Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) fresh Atlantic white fish fillets, prepped into bite-sized pieces
- 1.5 cups hibiscus greens/spinach and okra, washed and trimmed
- 1 cup steamed white rice
- 1 medium onion and 3 cloves garlic, finely minced with fresh lime juice
- 1.5 tbsp traditional Senegal seasoning (red palm oil drizzle, garlic, scallions, chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and fresh lime juice for 3–4 minutes until fragrant.
- Stir in red palm oil drizzle, garlic, scallions, chili and toast for 45 seconds to release the essential oils of Senegal's kitchen.
- Add fresh Atlantic white fish fillets and hibiscus greens/spinach and okra, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in steamed white rice, adjust seasoning, and ladle steaming hot into deep bowls.