Click on the image, above to submit to Pinterest.

Caldo de Bicuda (Barracuda Stew)

Caldo de Bicuda (Barracuda Stew) is a traditional Guinean (from Guinea-Bissau) recipe for a classic stew of barracuda trimmings with green bananas in a palm oil base with hot chillies that is held as a sovereign remedy for a hangover. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Barracuda Stew (Caldo de Bicuda).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6–8

Rating: 4.5 star rating

Tags : Chilli RecipesVegetable RecipesGuinea-bissau Recipes



This is a stew made with fish trimmings, that is both served as a frugal dish (the fish heads are eaten) and which Guineans also swear by as a sovereign cure for hangovers. Traditionally this is made very hot, with chilli powder and fresh chillies

Ingredients:

head and tail of a large barracuda
5 green bananas, peeled and cut into 3cm lengths
1 medium onion
1 large tomato
500ml red palm oil
juice of 3 lemons
1l water
6 hot chillies (Scotch bonnets or habaneros, or a mix)
salt and hot chilli powder, to taste

Method:

Combine the barracuda pieces, green bananas, onion, tomato, palm oil, lemon juice, water and fresh chillies in a large pot. Season to taste with salt and chilli powder.

Bring to a boil, reduce to a simmer, cover and cook for about 40 minutes or until all the ingredients are tender. Serve hot, with maize porridge.

This needs to be cooked long enough so that the fish head is tender enough to be breaking apart. Before serving the whole chillies are mashed into the broth. This broth is also believed to be a cure for colds and fevers of all kinds.