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Quissângua (Angolan fish stew with okra and palm oil): recipe illustration
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Quissângua (Angolan fish stew with okra and palm oil)

An Angolan fish stew simmered with okra and red palm oil, which gives it a smooth, fragrant sauce. A family dish served hot, often with cassava flour or fufu.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into pieces, squeeze over lime juice, season with salt and set aside. Trim the okra and slice it into rounds.
  2. Finely chop the onions, garlic and tomatoes. Deseed the chillies and crush them.
  3. In a large saucepan, heat the palm oil over medium heat and sauté the onions for 5 minutes until translucent.
  4. Add the garlic, tomatoes and chillies, then let them stew for 10 minutes, stirring.
  5. Pour in the water, add the okra and simmer for 15 minutes until the sauce is slightly thickened.
  6. Gently place the fish pieces in the pan, cover and cook over low heat for 10 minutes, without stirring so they don't break up. Adjust the seasoning and serve hot.

Variations and tips

Seafood version. Add the shelled prawns in the last few minutes of cooking.

Using what's available. If red palm oil is hard to find, use a spoonful of paprika paste mixed into sunflower oil.

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Original Ecomely recipe.