Entree: Guinea-Bissau – Southern Culinary Region – Chabéu (Hearty West African palm-oil and groundnut fish stew with tomatoes, hot peppers, and okra)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1½ lb (680 g) firm white fish fillets (tilapia, cod, or local catch), cut into 1½-inch pieces
- 3 tbsp (45 ml) red palm oil (or neutral vegetable oil if unavailable)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 red bell pepper, seeded and chopped (about 6 oz / 170 g)
- 1–2 hot chilies (piri-piri or bird’s eye), sliced, to taste
- 1 tbsp (15 g) tomato paste
- 1/2 cup (125 g) natural peanut butter (or 1/2 cup / 70 g ground roasted peanuts)
- 2 cups (480 ml) fish or vegetable stock
- 1 cup (150 g) fresh okra, sliced
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- Cooked white rice for serving

Instructions

1. Sauté aromatics: Heat the palm oil in a heavy skillet or medium pot over medium heat. Add the chopped onion and cook 4–5 minutes until softened. Stir in the garlic, chopped bell pepper, and sliced chilies; cook 2–3 minutes until fragrant.
2. Build the peanut-tomato base: Stir in the tomato paste and chopped tomatoes and simmer 5 minutes. Whisk the peanut butter into 1/2 cup (120 ml) warm stock until smooth, then add to the pot along with the remaining stock. Bring to a gentle simmer and cook 8–10 minutes to thicken and marry flavors.
3. Add okra and fish: Add the sliced okra and simmer 3–4 minutes until slightly tender. Gently add the fish pieces, spooning sauce over them, and simmer uncovered 8–10 minutes until fish is cooked through and flakes easily.
4. Finish and serve: Stir in lime juice, chopped cilantro, and adjust seasoning with salt and pepper. Serve hot over cooked white rice.