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Bissau-Guinean Djagatu Sauce

Name: Bissau-Guinean Djagatu Sauce
Total time: 40 min
Yield: Serves 4
Cuisine: Guinea-Bissau
Ingredients: 3 Eggplant; 1 can Canned Mackerel; 1 Onion; 1 Tomato; 1 Chili pepper; 2 tbsp Palm oil; 1/2 tsp Salt; 200ml Water

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Small bitter djagatu eggplants simmered with fish — Guinea-Bissau's side sauce.

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📖 The Story Behind This Dish

Djagatu is a small African eggplant grown in West Africa, prized for its pleasant bitterness. In Guinea-Bissau it's simmered with onion, fish, and palm oil into a sauce served with white rice. Markets pile the small round green and white fruits high.

🌆 Where it's eaten: At a Bissau-Guinean market, small round eggplants are sold in heaps and simmered with fish in a pot at home.

🥕 Ingredients (serves 4)

Eggplant 3
Canned Mackerel 1 can
Onion 1
Tomato 1
Chili pepper 1
Palm oil 2 tbsp
Salt 1/2 tsp
Water 200ml

👩‍🍳 Instructions

Dice the eggplants.
Heat the palm oil in a pot and sauté the chopped onion and tomato.
Add the eggplant and sauté, then add the water and chili.
Add the flaked mackerel and simmer 15 minutes until the eggplant is tender.
Season with salt.

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