Stews
Palm Fruit Stew
Caldo de Chabéu
Southern Guinea-Bissau (Quinara / Tombali Palm Oil), Guinea-Bissau
Fish or chicken stew prepared with palm fruit extract (chabéu), okra, and vegetables, served with rice; the palm fruit is boiled, pounded, and sieved to create a thick red sauce that gives the stew a rich, earthy flavour distinct from plain palm oil.
Original eatfuls sticker artwork
What it is
A closer look at Palm Fruit Stew.
Fish or chicken stew prepared with palm fruit extract (chabéu), okra, and vegetables, served with rice; the palm fruit is boiled, pounded, and sieved to create a thick red sauce that gives the stew a rich, earthy flavour distinct from plain palm oil.
What to look for
Know it when you find it.
A deep red-orange stew with a thick, slightly fibrous sauce from the pounded palm fruit; the chabéu gives a richer, more complex flavour than palm oil alone; okra adds a slippery texture; served with white rice; found in palm-growing areas of Guinea-Bissau.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Palm Fruit Stew.
Names around the table
One food, more than one name.
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