Click on the image, above to submit to Pinterest.

Ijogó (Cabbage and Smoked Fish Stew)

Ijogó (Cabbage and Smoked Fish Stew) is a traditional Sao Tomean recipe for a classic stew of smoked and dried fish with cabbage in a tomato and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Cabbage and Smoked Fish Stew (Ijogó).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

4–6

Rating: 4.5 star rating

Tags : Vegetable RecipesSao-tome Recipes


Ingredients:

1 green cabbage
2 medium onions
2 garlic cloves
50ml red palm oil
1 bayleaf
3 tomatoes, blanched, peeled and de-seeded
400g smoked and dried fish, skin removed and flaked into serving-sized pieces
1 tbsp plain flour
generous pinch of wood potash (or baking powder)
a little hot chilli paste
salt and freshly-ground black pepper, to taste

Method:

Cut the cabbage into wedges, then add to a pan of boiling lightly-salted water. Cook for about 10 minutes or until tender.

Heat the palm oil in a separate pot, then add the onion, garlic, bayleaf, tomatoes, potash (or baking powder), chilli paste and smoked fish. Bring the mixture to a boil (if it looks too thick add a little water).

Finely shred the cabbage and add to the stew. Reduce to a simmer, cover and cook for about 30 minutes or until the fish is tender.

Serve hot, accompanied by white rice.