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Barracuda Farci au Feuille de Bissap (Barracuda Stuffed with Hibiscus Leaves)

Barracuda Farci au Feuille de Bissap (Barracuda Stuffed with Hibiscus Leaves) is a traditional Senegalese recipe (from the Casamarance region) for a classic dish of barracuda stuffed with a mix of hibiscus leaves, egg, bread, onion and garlic that's poached in fish stock on a base of onions and which is finished by grilling (broiling). The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Barracuda Stuffed with Hibiscus Leaves (Barracuda Farci au Feuille de Bissap).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Vegetable RecipesSenegal Recipes



This is a dish from the Casamarance region of Senegal.

Ingredients:

1 barracuda (about 1.5kg)
1 handful of hibiscus leaves (or substitute sorrel)
1 hard-boiled egg
6 tbsp stale bread
1 onion, very finely chopped
1 onion, sliced
2 garlic cloves, grated
100ml fish stock
1 tbsp condensed milk
25g margarine
salt and freshly-ground black pepper, to taste
2 tbsp breadcrumbs

Method:

If you cannot get barracuda, then this recipe works well with pike. It is traditional in Senegal to gut fish via the gills, so that the body cavity remains intact, making the fish very easy to stuff.

Wash the hibiscus leaves well, drain then shred. Heat the margarine in a pan, add the sorrel leaves and fry until wilted then take off the heat. Combine the condensed milk and the breadcrumbs in a bowl and stir to combine.

Chop the egg very finely, add to a bowl and mix in the fried hibiscus leaves, soaked breadcrumbs, the chopped onion and the garlic. Season to taste with salt and black pepper then mix thoroughly to combine before using this mixture to stuff the barracuda.

Grease a dish then lay the sliced onion in the base. Sit the stuffed barracuda on top and pour over the fish stock. Cover with foil then transfer to an oven pre-heated to 180°C and bake for 30 minutes.

Remove from the oven, scatter the 2 tbsp breadcrumbs over the fish then place under a hot grill (broiler) and cook for 10 minutes more to colour.