Caldo de Citi (Red Palm oil Stew)

Click on the image, above to submit to Pinterest.

Caldo de Citi (Red Palm oil Stew)

Caldo de Citi (Red Palm oil Stew) is a traditional Guinean recipe (from Guinea-Bissau) for a classic stew of fish in a red palm oil base with chillies, tomatoes and fermented locust bean paste. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Red Palm oil Stew (Caldo de Citi).

prep time

20 minutes

cook time

80 minutes

Total Time:

100 minutes

Serves:

Rating:

Tags : Chilli Recipes Spice Recipes Vegetable Recipes Guinea-bissau Recipes

Ingredients

6 medium-sized fish (you can use a mix), cleaned, scaled and halved
250ml red palm oil (citi)
2 garlic cloves, finely chopped
2 onions, sliced
1.5l water
2 Scotch bonnet chillies (sukulbebem)
2 ripe tomatoes, blanched, peeled and chopped
1 tsp nététu (iru or fermented locust bean paste)
salt, to taste

Method:

Heat the palm oil in a large pot. When it boils, add the chopped tomatoes along with the locust bean paste, garlic and onions. Season to taste with salt and cook for a few minutes then carefully stir in the water.

Bring to a boil and cook for 10 minutes then add the fish pieces. Cook for 15 minutes, or until the fish is tender.

Serve hot, accompanied by rice.