Molho De Peixe E Folha De Mandioca (fish And Cassava Leaf Stew)
Molho de Peixe e Folha de Mandioca, also known as Fish and Cassava Leaf Stew, is a traditional dish from Guinea-Bissauan Cuisine that is rich in flavor and nutrients.
Ingredients
- 500g fish fillets
- 2 cups cassava leaves, chopped
- 1 onion, chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 cup coconut milk
- 2 tablespoons palm oil
- 1 teaspoon ground crayfish
- Salt and pepper to taste
Instructions
- Season the fish fillets with salt and pepper.
- In a large pot, heat the palm oil over medium heat and sauté the onions, garlic, and scotch bonnet pepper until fragrant.
- Add the chopped tomatoes and cook until they start to break down.
- Stir in the cassava leaves and coconut milk, then add the seasoned fish fillets on top.
- Simmer for 30-40 minutes until the fish is cooked through and the flavors have melded together.
- Sprinkle ground crayfish over the stew and adjust the seasoning if needed.
- Serve the Molho de Peixe e Folha de Mandioca hot with rice or fufu.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Stove
Serving suggestions
Serving suggestions: Serve the stew with a side of rice and a fresh green salad.
Tips & tricks
Tips: Adjust the spiciness by adding more or less scotch bonnet pepper according to your preference.
Cost
$15