Guinea-Bissau
Calulu
A Lusophone West African fish dish of fish, greens, okra and aromatics simmered together.
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Bissau, Guinea-Bissau
Coconut Milk Fish Stew
Moqueca de Peixe
Fish stew with coconut milk, tomatoes, onions, peppers, and lemon; a Portuguese-Brazilian influence adapted to Guinea-Bissau with local Atlantic fish; the coconut milk gives a rich, creamy sauce distinct from palm oil-based stews.
Bissau, Guinea-Bissau
Grilled Fish
Peixe Grelhado
Whole fish stuffed with herb, chili, garlic, and onion paste, marinated with lime and tamarind, then grilled over charcoal; an Atlantic coast specialty using the abundant fish from Guinea-Bissau's waters; the stuffing keeps the flesh moist and flavourful.
Nouadhibou, Senegal
Guedj
Gejj
Fish salted and left to ferment and dry in the sun until hard, then broken into stews for depth.
Nouadhibou, Senegal
Kéthiakh
Ketax
Sardinella salted, smoked and dried into stiff, oily fillets used in rice dishes and bean stews.
Bissau, Guinea-Bissau
White Fish Stew
Caldo Branco
Light fish stew with fresh Atlantic fish and local vegetables; less tomato-heavy than other West African stews, the broth is pale and delicate; considered the national dish of Guinea-Bissau, eaten with rice on the coast and in Bissau homes.