Caldo de Chabéu

What we know so far

Caldo de chabéu is the palm-fruit stew of Guinea-Bissau: fresh oil-palm fruits boiled, pounded and sieved into a thick red broth, in which fish, chicken or meat is cooked with cassava, garden eggs and okra, sharpened with lemon and chilli. It is the dish of family gatherings and the one most often called the national dish. It belongs to the same family as Nigeria's banga soup and Ghana's abenkwan but tastes Lusophone, with its lemon, tomato and garlic base.

The draft was written from 4 published sources and holds 9 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting