Caldo Branco (White Stew)

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Caldo Branco (White Stew)

Caldo Branco (White Stew) is a traditional Guinean recipe (from Guinea-Bissau) for a classic stew if fish in a tomato, garlic, onion, chilli and lemon juice base. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: White Stew (Caldo Branco).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Guinea-bissau Recipes

This stew is 'white', not because of the colour, but because it is not made with a red palm oil base.

Ingredients

6 medium-sized fish (you can use a mix), cleaned, scaled and halved
2 tbsp olive oil
6 ripe tomatoes, blanched, peeled and pounded in a mortar
4 bitter tomatoes, quartered
1 garlic clove, pounded to a paste
2 onions, chopped and pounded to a paste
2 hot chillies (Scotch bonnets traditionally)
juice of 2 lemons
salt, to taste

Method:

Heat the olive oil in a pan then stir in the tomatoes, garlic and onions. Add the fish and boil for a few minutes.

Reduce to a simmer, add the hot chillies and bitter tomatoes, cover the pan and cook for 20 minutes, or until the fish is tender.

Season to taste with the salt and lemon juice.

Serve hot, accompanied by rice.

This is traditionally served with baguetchi.