Time: 1 hour(s) 15 minute(s)
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Serves 6
This is a traditional Guinean recipe (from Guinea-Conakry) for a classic stew of smoked fish in a mango and red palm oil base thickened with dried and ground prawns and flavoured with hot chillies.
1. Peel the mangoes then cut into large slices round the stone.
2. Wash the flesh, put in a pot and pour over just enough water to cover.
3. Bring to a boil and cook for 20 minutes.
4. Once the mangoes are tender, take off the heat, drain and discard the liquid and set the mango flesh aside.
5. In the meantime, skin the fish and flake the flesh from the bones.
6. In a bowl, mix together the dried prawns, sliced onions, flaked fish and hot chillies.
7. Heat the palm oil in a large pot, and once hot stir in the fish and onion mixture then crumble in the stock cubes.
8. Bring to a simmer and cook for 10 minutes.
9. As soon as the sauce starts simmering, add the mango flesh then stir to combine and pour in a little water.
10. Bring back to a simmer, cover and cook for 30 minutes.
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