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Mangoé Rafalari (Spicy Mango Stew)
Mangoé Rafalari (Spicy Mango Stew) is a traditional Guinean recipe (from Guinea-Conakry) for a classic stew of smoked fish in a mango and red palm oil base thickened with dried and ground prawns and flavoured with hot chillies. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Spicy Mango Stew (Mangoé Rafalari).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesVegetable RecipesGuinea Recipes
This is a very interesting African stew that is sweet and sour due to the mango flesh. Note though that African mangoes are smaller and more fibrous than the hybrid mangoes typically sold in Europe and the USA. If using one of these hybrid mangoes, reduce the cooking time to 10 minutes rather than 20.
Ingredients:
12 medium-sized ripe mangoes
3 onions, peeled and sliced
250ml red palm oil
6 smoked fish (traditionally bonga, smoked carp, is used)
1 bowl of dried and ground prawns
2 Jumbo cubes (or other stock cubes)
2 hot chillies, very finely chopped
salt, to taste
Method:
Peel the mangoes then cut into large slices round the stone. Wash the flesh, put in a pot and pour over just enough water to cover. Bring to a boil and cook for 20 minutes.
Once the mangoes are tender, take off the heat, drain and discard the liquid and set the mango flesh aside.
In the meantime, skin the fish and flake the flesh from the bones.
In a bowl, mix together the dried prawns, sliced onions, flaked fish and hot chillies.
Heat the palm oil in a large pot, and once hot stir in the fish and onion mixture then crumble in the stock cubes. Bring to a simmer and cook for 10 minutes.
As soon as the sauce starts simmering, add the mango flesh then stir to combine and pour in a little water. Bring back to a simmer, cover and cook for 30 minutes.
Serve hot.
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