Salt Cod in Palm Nut Stew — Salt Cod Palm Nut Stew - Bacalhau Moambe
Portuguese salt-cured cod simmered in Congolese moambe palm nut sauce with bell pepper, scotch bonnet, and garlic, ladled over nutty fonio with charred lemon and fresh cilantro.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rub cod all over with 2 tbsp salt and rest 30 minutes in the fridge to draw out moisture and cure lightly. Rinse thoroughly under cold water, pat dry, and cut into 8 chunks. Dice onions. Slice bell peppers into thin strips. Mince garlic. Slit scotch bonnets without breaking them. Dice tomatoes. Pick cilantro leaves. Cut lemons into wedges.
Sear
Heat palm oil in a heavy lidded pan over medium-high 90 seconds. Add onions and bell peppers and cook 5 minutes until softened and edges char. Stir in garlic, black pepper, white pepper, and tomato paste over medium 60 seconds until fragrant.
Build 1
Add tomatoes, palm nut cream, scotch bonnets, bay leaves, and 400ml water. Bring to a gentle simmer over medium-low, then cook 10 minutes until the sauce turns deep brick-red and clings to a spoon.
Build 2
Bring 360ml water with 0.5 tsp salt to a boil in a small pot over high heat. Stir in fonio, cover, reduce to lowest heat, and cook 4 minutes. Pull off the heat and rest covered 5 minutes. Fluff with a fork.
Simmer
Lay cod chunks into the moambe sauce, cover, and poach over low heat 7 minutes until the fish flakes when pressed and the sauce thickens around it. Lift scotch bonnets out.
Plate
Mound fonio in shallow bowls. Ladle cod and moambe sauce over and beside the grain. Scatter cilantro across the top and serve with lemon wedges for squeezing.
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