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.

Molho De Peixe E Folha De Mandioca (fish And Cassava Leaf Stew)

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

  1. Season the fish fillets with salt and pepper.
  2. In a large pot, heat the palm oil over medium heat and sauté the onions, garlic, and scotch bonnet pepper until fragrant.
  3. Add the chopped tomatoes and cook until they start to break down.
  4. Stir in the cassava leaves and coconut milk, then add the seasoned fish fillets on top.
  5. Simmer for 30-40 minutes until the fish is cooked through and the flavors have melded together.
  6. Sprinkle ground crayfish over the stew and adjust the seasoning if needed.
  7. 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