Caldou au Bissap (Flatfish with Hibiscus Flowers)

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Caldou au Bissap (Flatfish with Hibiscus Flowers)

Caldou au Bissap (Flatfish with Hibiscus Flowers) is a traditional Senegalese recipe for a classic dish of flatfish and hibiscus flower stew served with rice. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Flatfish with Hibiscus Flowers (Caldou au Bissap).

prep time

20 minutes

cook time

65 minutes

Total Time:

85 minutes

Serves:

4–6

Rating:

Tags : Chilli Recipes Vegetable Recipes Senegal Recipes

This classic stew from the Casamarance of southern Senegal uses a local flatfish, caldou (megrim sole or even flounder would be a good substitute) in a sauce flavoured and coloured with fresh red hibiscus (bissap) petals.

Ingredients:

1kg flatfish, cleaned and scaled
500g lives, cut into pieces
1 large onion, chopped
1 bunch of fresh bissap (hibiscus) flowers, petals removed and washed()
1 Bitter Tomato
2 Scotch bonnet chillies, left whole
2 hot chillies, finely chopped
3 okra pods, left whole
4 tbsp groundnut oil
1kg rice, thoroughly washed and drained

Method:

Bring 2l salted water to a boil, stir in the washed and drained rice then cover the pot and cook over low heat for about 30 minutes, or until the rice is tender.

Heat the oil in a pan, add the onion and fry until browned. Remove the onions with a slotted spoon and set aside. Increase the heat slightly, add the fish and flash fry for about 1 minute per side. Remove and set aside then fry the liver pieces, stirring, for about 5 minutes. Return the fish pieces to the pot.

Remove the petals from the flowers and add to the pan along with the onion, bitter tomato, okra and chillies (whole and chopped). Pour in 1l water and season to taste with salt. Bring to a simmer, cover and cook for 30 minutes.

Serve hot, accompanied by the rice.