Entree: Guinea-Bissau – National Cuisine – Chabéu (Traditional Guinea-Bissau peanut and tomato stew with firm fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (454 g) firm white fish (such as cod or locally available firm fish), cut into 1–1.5 in (2.5–4 cm) chunks
- 3 tbsp (45 ml) red palm oil (or vegetable oil if unavailable)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 small red chili, minced (optional)
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1/2 cup (125 g) natural peanut butter
- 2 cups (480 ml) fish stock or water
- 8 oz (225 g) okra, trimmed and sliced (optional but traditional)
- 1 tbsp (15 ml) lime juice, or to taste
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (2 g) smoked paprika (optional)
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the red palm oil in a heavy pot over medium heat. Add the chopped onion, garlic, and minced chili and sauté until the onion is soft and translucent, about 5–7 minutes.
2. Stir in the tomato paste and cook 1–2 minutes, then add the diced tomatoes and simmer 5 minutes to meld flavors.
3. Whisk the peanut butter into the fish stock or water until smooth, then pour into the pot and bring the sauce to a gentle simmer.
4. Add the sliced okra (if using), smoked paprika, salt, and pepper. Simmer 8–10 minutes until the okra is tender and the sauce has slightly thickened.
5. Gently add the fish chunks to the simmering sauce and cook 6–10 minutes, depending on thickness, until fish is opaque and cooked through.
6. Stir in lime juice, adjust seasoning, garnish with chopped cilantro or parsley, and serve hot with steamed rice, boiled cassava, or fufu.