Stews
Red Palm Oil Stew
Caldo de Citi
Bissau, Guinea-Bissau
Fish stew in a red palm oil base with chilies, tomatoes, and fermented locust bean paste (nététu); the palm oil gives a deep orange colour and rich flavour, while the nététu adds umami depth; a quintessential Guinean-Bissau dish served with rice.
Original eatfuls sticker artwork
What it is
A closer look at Red Palm Oil Stew.
Fish stew in a red palm oil base with chilies, tomatoes, and fermented locust bean paste (nététu); the palm oil gives a deep orange colour and rich flavour, while the nététu adds umami depth; a quintessential Guinean-Bissau dish served with rice.
What to look for
Know it when you find it.
A bright orange-red stew with fish chunks in a glossy palm oil broth; the nététu gives a pungent, savoury undertone; spicy from local chilies; served over white rice; found in homes and small restaurants across Guinea-Bissau; the palm oil is the wild Slow Food Presidium variety when available.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Red Palm Oil Stew.
Names around the table
One food, more than one name.
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