Entree: Guinea-Bissau – Northern Culinary Region – Arroz de Hauçá (Savory Bissau-Guinean rice cooked in a rich palm-oil, tomato, and groundnut stew with smoked fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 2 cups (370 g) long-grain white rice, rinsed until water runs clear
- 3 tbsp (45 ml) red palm oil (or annatto-infused oil as substitute)
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped or roasted, about 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 1 hot pepper (scotch bonnet or habanero), minced, about 5–10 g
- 1/2 cup (125 g) smooth peanut butter (or ground peanut paste)
- 8 oz (225 g) smoked fish, flaked (such as smoked mackerel or cod)
- 2 cups (480 ml) water plus 1 1/2 cups (360 ml) chicken or fish stock (total 3 1/2 cups / 840 ml)
- 1 medium green bell pepper, diced, about 5 oz (140 g)
- 2 medium carrots, diced, about 6 oz (170 g)
- 1 bay leaf
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lime juice (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Heat the palm oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and minced hot pepper and cook 1 minute until fragrant.
2. Stir in the tomato paste and chopped tomatoes; cook 4–6 minutes until tomatoes break down and the mixture becomes saucy.
3. Lower heat and whisk the peanut butter with 1/2 cup (120 ml) of the warm stock to create a smooth paste. Add the peanut mixture to the pot, stirring to incorporate into the tomato base. Add the bay leaf.
4. Add the diced carrots and bell pepper, then pour in the remaining stock and water (total 3 1/2 cups / 840 ml). Bring to a gentle simmer and cook 5 minutes to meld flavors.
5. Stir in the rinsed rice and flaked smoked fish, ensuring the rice is evenly distributed. Season with salt and black pepper. Bring back to a gentle boil, then reduce heat to low, cover tightly, and simmer 18–22 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let stand, covered, for 5–10 minutes. Fluff with a fork, stir in lime juice if using, and adjust seasoning.
7. Garnish with chopped parsley or cilantro and serve hot as a single-pot main course.