Ingredients
For 6 servings. All ingredients are generic, never brand names.
- Onions, chopped2
- Garlic cloves4
- Scotch bonnet pepper1
- Vegetable oil4 tbsp
- Stock cube1
- Salt1 1/2 tsp
- Black pepper1/2 tsp
- Palm-nut cream (or canned palm-nut concentrate)800 g
- Water1 L
- Firm fish (snapper, grouper or capitaine), in steaks1.2 kg
- Okra (optional)150 g
Method
- SeasonSeason the fish with lime, garlic and salt.
- BaseFry the onion, garlic and chilli in the oil until soft and golden; crumble in the stock cube.
- SauceStir in the palm-nut cream and water; simmer 45 minutes until thick and the red oil rises.
- AddLay in the fish; simmer 15 minutes.
- ServeServe with white rice (arroz branco).
Nutrition per serving
| Calories | 679 kcal |
|---|---|
| Protein | 46.8 g |
| Carbohydrates | 19.3 g |
| Fat | 50.3 g |
| Fibre | 5.8 g |
| Sugar | 7.2 g |
| Sodium | 846 mg |
| Saturated fat | 42.1 g |
| Serving size | about 550 g |
Estimated from the ingredients; actual values vary with brands and portion sizes.
Allergens
Contains Milk, Fish. Use halal-certified meat and poultry.
Quick answers
How long does Caldo de Chabéu take to make?
About 1 h 20 min in total: 15 min of preparation and 1 h 5 min of cooking.
How many calories are in Caldo de Chabéu?
About 679 kcal per serving, with 47 g of protein. The recipe makes 6 servings of about 550 g each.
Which allergens does Caldo de Chabéu contain?
Based on its ingredients it contains Milk, Fish. Always check the labels of packaged ingredients.
Where is Caldo de Chabéu from?
Caldo de Chabéu is a main course from Guinea-Bissau. The national dish: fish (or meat) in rich red palm-nut sauce (chabéu), served with rice.
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