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Sigá (Bitterleaf and Smoked Fish Palm Oil Stew)
A deep, velvety palm oil stew enriched with washed bitterleaf, tender smoked catfish, and crushed groundnuts.
The story
Central to the spiritual and culinary life of the Manjaco and Papel peoples of Guinea-Bissau, Sigá is prepared for both ancestral ceremonies and reverent family gatherings. The dish requires meticulously washing the bitterleaf (Vernonia amygdalina) multiple times to reduce its harsh astringency while preserving its therapeutic, herbal undertone. Traditionally, cooks fold smooth groundnut paste into unrefined palm oil, creating a stable, glossy emulsion that holds the flake of smoked fish without splitting.
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