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Bigalo (bigalo): recipe illustration
Everyday meals

Bigalo (bigalo)

Traditional dish made from fermented grated cassava, cooked with fish and red palm oil. Its texture is dense and soft, with a tangy, slightly smoky flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

604 kcal per serving

Protein
18 g
Carbohydrates
95.6 g
of which sugars
8.3 g
Fat
15.1 g
of which saturated fat
1.9 g
Fiber
6.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the cassava, grate it finely, then leave it to ferment for 24 hours in a covered container, or soak it in lukewarm water for 2 hours.
  2. Squeeze the cassava paste to remove the water, then shape it into small balls or a malleable dough.
  3. Fry the onion and chilli in the palm oil, then add the tomatoes and let them reduce.
  4. Add the flaked smoked fish and the water, bring to the boil.
  5. Stir in the cassava paste in small portions, stirring to avoid lumps.
  6. Simmer for 30 minutes over low heat, stirring regularly, until the texture is smooth and creamy.
  7. Serve hot, in individual bowls.

Variations and tips

Vegetarian version. Replace the fish with rehydrated dried mushrooms.

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Original Ecomely recipe.