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Caldeirada de Peixe com Mandioca e Leite de Coco
A flavorful fish stew cooked with cassava (mandioca) and enriched with creamy coconut milk, offering a taste of coastal Angolan cuisine.
ð§ ææ
- 800 g White fish fillets(such as tilapia or sea bass, cut into chunks)
- 500 g Cassava (mandioca)(peeled and cut into 1-inch cubes)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped (or 1 can diced tomatoes))
- 1 red Bell pepper(chopped)
- 400 ml Coconut milk(full-fat)
- 250 ml Vegetable broth
- 3 tbsp Palm oil (dendê)
- 0.5 cup Cilantro(chopped, for garnish)
- to taste Salt
- to taste Black pepper
- 1 optional Chili pepper(finely chopped, for heat)
ðšâð³ äœãæ¹
- 1
Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and chopped bell pepper. Cook for another 3-4 minutes until fragrant.
- 3
Stir in the chopped tomatoes (and chili pepper, if using). Cook for 5 minutes, allowing the tomatoes to break down slightly.
- 4
Add the cubed cassava, vegetable broth, and coconut milk. Season with salt and black pepper. Bring to a simmer.
- 5
Cover the pot and let it simmer gently for 20-25 minutes, or until the cassava is tender when pierced with a fork.
- 6
Gently add the fish chunks to the simmering stew. Cook for another 8-10 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.
- 7
Taste and adjust seasoning if necessary. Ladle the stew into bowls and garnish with fresh chopped cilantro.
ð¡ ããã®ã³ã
- âEnsure the cassava is fully tender before adding the fish.
- âIf you prefer a thicker stew, you can mash some of the cooked cassava against the side of the pot.
- âAdjust the amount of chili pepper to your spice preference.
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- Add other vegetables like okra or spinach.
- Use different types of firm white fish.
- Serve with a side of plain white rice or funge.