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Caldo de Baguiche (Sorrel Leaf and Smoked Fish Stew)
An unctuous, tart green stew of tender sorrel leaves, smoked barracuda, and okra bound in rich red palm oil.
The story
A regular weekday centerpiece in Balanta and Mandinka compounds throughout central Guinea-Bissau, Caldo de Baguiche showcases the region's love for sour, mucilaginous potages. Fresh baguiche leaves (hibiscus/sorrel greens) impart an assertive, palate-cleansing tang that cuts through dense red palm oil and dried seafood. An ancient culinary technique involves adding finely sliced tender okra alongside the greens to balance the natural acidity and lend a signature silky body.
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