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Chabéu de Tainha (Palm Soup of Mullet)
Chabéu de Tainha (Palm Soup of Mullet) is a traditional Guinean recipe (from Guinea-Bissau) for a classic stew of mullet and bitter tomatoes cooked in red palm oil that's finished with a palm soup base. The full recipe is presented here and I hope you enjoy this classic Guinea-Bissau version of: Palm Soup of Mullet (Chabéu de Tainha).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesGuinea-bissau Recipes
Chabéu is the Guinea-Bissau equivalent of the dish known elsewhere in West Africa as palm soup. Traditionally this is made from scratch with palm nuts (chabéus), but as I already have a detailed recipe for how to make
palm soup base, I have simply used 500ml palm soup base for the recipe below.
Ingredients:
1kg mullet, cleaned and scaled
500ml red palm oil (citi)
1 onion, sliced into rings
250g bitter tomatoes (jagatus), cut into wedges
1 lemon
2 hot chillies, finely chopped
water
500ml
palm soup base
salt, to taste
Method:
Heat the palm oil in a pot, add the onion rings and the bitter tomatoes. Season to taste with salt and add the hot chilli pieces. Fry for a few minutes, or until the onions are soft then carefully work in 200ml water.
Season the fish with lemon juice and salt then carefully add to the palm oil mixture. Cover and cook gently for about 30 minutes or until the fish is almost tender. Pour over the palm oil base, stir gently to mix, bring to a boil and cook, uncovered, for 10 minutes.
Serve hot on a bed of rice.
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