~930 cal · 54g protein · 91g carbs · 37g fat (estimated, per serving)
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Fish and rice simmered with tomato and greens
🇬🇼 Bissau
Caldo de peixe is everyday nourishment in Guinea-Bissau, where the Atlantic supplies the fish and the pot brings together rice, tomato, and greens in a single savory simmer. Its Luso-African roots show in the tomato base, while red palm oil and local greens root it firmly on the West African coast.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb firm fish, cut in steaks
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2 cups rice
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3 tomatoes
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1 onion
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3 cloves garlic
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1 bunch greens (spinach)
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3 tbsp red palm oil
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1 lime
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1 chili
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to taste salt
Instructions
1
Build a tomato-onion-garlic base in the palm oil.
2
Add water and the rice and cook until nearly tender.
3
Lay the fish (or hearts of palm and mushrooms) on top and steam until cooked.
4
Fold in the greens and a squeeze of lime.
5
Rest a few minutes and serve from the pot.
Bissau tradition.
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🌏 While it simmers — know your destination
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Bissau. A Luso-African capital of rice, fish, and palm.
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Guinea-Bissau. A Luso-African coast of rice, fish, and palm.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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