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Cacana: recipe illustration
Fish & seafood

Cacana

Cacana is a stew of dried fish cooked with palm oil, tomatoes and onions, served with farinha. A popular and economical dish, it has a deep, salty flavour that is very distinctive.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

214 kcal per serving

Protein
13 g
Carbohydrates
6.4 g
of which sugars
4.9 g
Fat
14.5 g
of which saturated fat
1.7 g
Fiber
2.4 g

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

Instructions

  1. Soak the dried fish in water for 1 hour to desalt and soften it, then drain and remove the largest bones.
  2. In a pot, heat the palm oil and sauté the sliced onions for 5 minutes.
  3. Add the garlic, diced tomatoes and chilli, then cook for 10 minutes until the sauce has broken down.
  4. Add the drained fish and gently stir it into the sauce.
  5. Pour in the water, cover and simmer over low heat for 20 minutes.
  6. Adjust the seasoning, adding pepper and a little more chilli if needed.
  7. Serve hot with farinha de mandioca.

Variations and tips

With fresh fish. Replace the dried fish with chunks of fresh white fish, reducing the cooking time to 10 minutes.

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Original Ecomely recipe.