Chabéu
Palm oil sauce with fish or meat over rice.
Ingredients
- 2 cups Palm nut pulp
- 800 g Fresh fish
- 2 Onions
- 2 Tomatoes
- 2 Chili
- 5 cloves Garlic
- 150 g Okra
- 2 tsp Salt
- 4 cups Water
- 3 cups Rice
Method
- Extract the palm liquid — Loosen the palm nut pulp in hot water and strain out the fibres.
- Cook the sauce — Simmer the palm liquid with onion, garlic, tomato and chili for 30 minutes.
- Reduce — Cook until the oil separates and floats — the sign the sauce is ready.
- Add the fish — Poach the fish in the sauce for 15 minutes.
- Cook the rice — Steam the rice separately.
- Chabéu is ready — Serve the sauce and fish over the rice.