dairy-free · Dinner
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.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
780Calories
42gProtein
32gFat
78gCarbs
8gSugar
8gFiber
1320mgSodium
95mgChol
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Instructions
1
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.
2
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 90 seconds until fragrant.
3
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.
4
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.
5
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.
6
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) skinless cod fillet
- 2 tbsp kosher salt
- 2 small yellow onions
- 2 red bell peppers
- 8 garlic cloves
- 2 fresh scotch bonnet chilis
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 240g (8.5 oz / canned) palm nut cream
- 1 tsp ground black pepper
- 1 tsp ground white pepper
- 0.5 tsp kosher salt
- 2 dried bay leaves
- 760ml (3 1/4 cup) water
- 4 tbsp palm oil
- 120g (4.2 oz) dry fonio
- 2 fresh lemons
- 20g (small handful) cilantro leaves