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Grão com Peixe
A hearty and flavorful stew featuring chickpeas and fish, often simmered with vegetables and aromatic spices. This dish showcases the importance of both legumes and seafood in Guinea-Bissau's cuisine.
ð§ ææ
- 500 g Firm white fish fillets (e.g., cod, snapper)(cut into 2-inch pieces)
- 400 g Canned chickpeas(drained and rinsed)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(chopped (canned or fresh))
- 1 medium Red bell pepper(seeded and chopped)
- 100 g Green beans(trimmed and cut into 1-inch pieces)
- 1 medium Carrot(peeled and sliced)
- 1 medium Potato(peeled and cubed)
- 3 tbsp Olive oil
- 500 ml Chicken or fish broth
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- to taste Piri-piri or chili flakes(optional)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and chopped red bell pepper. Cook for another 2-3 minutes until fragrant.
- 3
Stir in the chopped tomatoes, green beans, sliced carrot, and cubed potato. Cook for 5 minutes, stirring occasionally.
- 4
Add the drained and rinsed chickpeas, chicken or fish broth, bay leaf, salt, pepper, and piri-piri (if using). Bring the mixture to a boil.
- 5
Reduce heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
- 6
Gently add the fish pieces to the stew. Cover and cook for another 8-10 minutes, or until the fish is cooked through and flakes easily.
- 7
Taste and adjust seasoning with salt and pepper if needed. Remove the bay leaf before serving.
- 8
Serve hot, traditionally with rice or fufu.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can use fresh tomatoes and sauté them until they break down before adding other vegetables.
- âAdjust the amount of piri-piri or chili flakes to your preferred level of spice.
- âIf you don't have fish broth, vegetable broth or water can be used as a substitute.
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- Add other vegetables like okra or sweet potatoes.
- For a vegetarian version, omit the fish and use vegetable broth.