Caldo de Citi

What we know so far

Caldo de citi is the everyday fish stew of Guinea-Bissau, named for citi, the red palm oil that colours it: whole fish cut in two and simmered in water with a glass of palm oil, onion, garlic, crushed small tomatoes and netetu (fermented locust bean), then poured over arroz de pilão, the hand-pounded local rice. Bissau-Guineans rank their caldos: a good caldo branco (the plain lemon and oil version) and a good caldo de citi both depend on baguitchi, the sour leaf that seasons them, and on the oil being a deep red-orange rather than pale pink. Slow Food's Guinea-Bissau project recorded the recipe from the women who cook it; the Portuguese version adds rice into the pot to make a one-dish meal.

The draft was written from 2 published sources and holds 10 ingredients and 5 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