Mangoé Rafalari
Mangoé Rafalari is a unique and flavorful Guinean stew that balances the sweetness of mangoes with the savory depth of smoked fish, onions, and chili peppers. It's a delightful dish, often served as a side or a light main course with rice.
🧂 Ingredients
- 6 medium Ripe mangoes(peeled and sliced)
- 3 medium Onions(chopped)
- 1 cup Palm oil
- 6 pieces Smoked fish(e.g., smoked mackerel or sardines, flaked)
- 2 cubes Stock cubes(crumbled)
- 2 chopped Chili peppers(adjust to taste)
- 1 tsp Salt(to taste)
- 1 cup Water
👨🍳 Instructions
- 1
Place the sliced mangoes in a pot and add enough water to just cover them. Bring to a boil, then reduce heat and simmer for 20 minutes. Drain the mangoes and set aside.
- 2
Meanwhile, prepare the fish by removing bones and flaking it. In a large bowl, combine the flaked fish, chopped onions, and chopped chili peppers.
- 3
Heat the palm oil in a large skillet or pot over medium heat. Test readiness by adding a small piece of onion; when it sizzles, the oil is ready.
- 4
Add the fish, onion, and chili mixture to the hot palm oil. Stir in the crumbled stock cubes and cook over low heat for about 10 minutes, stirring occasionally.
- 5
Add the drained mangoes and 1 cup of water to the pot. Bring back to a boil, then reduce heat, cover, and cook for an additional 30 minutes, or until the mangoes are tender and the sauce has thickened.
- 6
Season with salt to taste. Serve hot, typically with white rice.
💡 Pro Tips
- ✓Use ripe but firm mangoes for the best texture.
- ✓If smoked fish is unavailable, other smoked fish or even anchovies can be used.
- ✓Be cautious with palm oil; it has a distinct flavor and color.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a handful of dried shrimp for extra depth of flavor.
- For a spicier version, increase the amount of chili peppers.