Bobófrito (Sao Tomean Fried Fish)

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Bobófrito (Sao Tomean Fried Fish)

Bobófrito (Sao Tomean Fried Fish) is a traditional Sao Tomean recipe for a classic dish of fish (typically mackerel) marinated with lime juice, garlic and chillies that's shallow fried to cook. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Sao Tomean Fried Fish (Bobófrito).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+40 minutes marinating)

Serves:

Rating:

Tags : Chilli Recipes Sao-tome Recipes

Bobofrito is a simple, yet immensely popular dish in São Tomé and Príncipe, signifying the islands’ connection with the sea. Freshly caught fish, typically a type of mackerel referred to as ‘bobó’, is marinated in a mixture of lime juice, garlic, and malagueta pepper before being fried to perfection. As with many dishes of the islands this recipe derives from Portuguese Carapaus Fritos (fried mackerel). The malagueta chilli pepper mentioned in this recipe is a hot chilli native to Brazil that is probably the parent plant that gave rise to African birds' eye chillies. The result is a crispy, tangy, and sometimes spicy treat, typically served with piping hot rice or xima (a local cornmeal-based side).

Ingredients:

4 small mackerel (about 120g each), cleaned and scaled
juice of 6 limes
4 garlic cloves, minced
6 malagueta chilli peppers, minced (or to taste)
oil for frying

Method:

Whisk together the lime juice, garlic and malagueta pepper in a bowl. Place the fish in a baking dish just large enough to contain them then pour over the lime juice mixture. Rub into the fish with your hands then set aside in the refrigerator for 40 minutes to marinate.

Heat oil in a frying pan to a depth of 2 cm. When the oil is hot add in the marinated fish (no need to shake off any excess marinade). Fry for about 10 minutes, until slightly crispy then turn the fish over and cook for about 10 minutes on the other side.

Remove the fish to a warmed serving dish and bring to the table.