Entree: Gabon – Central Culinary Region – Poisson salé (Salted fish)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 hrs

Total 2 hrs 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) salted preserved fish (e.g., dry salted mackerel or cod), soaked, rinsed, and flaked (such as dry salted mackerel)
- 2 tbsp (30 ml) red palm oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced (about 0.5 oz (15 g))
- 1 inch (2.5 cm) fresh ginger, grated (about 0.4 oz (12 g))
- 3 medium tomatoes, chopped (about 1 1/2 cups (360 g))
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 lb (450 g) cassava leaves (saka-saka), washed and roughly chopped (or substitute collard greens/spinach if unavailable)
- 4 green plantains, peeled and boiled (approx. 2 lb (900 g))
- 2 cups (480 ml) water or light fish stock
- 1 bouillon cube (chicken or fish)
- 1 tbsp (15 ml) fresh lemon juice
- Fresh scallions or parsley for garnish, 2 tbsp (8 g) chopped
- Black pepper to taste

Show original ingredient measurements

- 1 lb (450 g) salted preserved fish (e.g., dry salted mackerel or cod), soaked, rinsed, and flaked (such as dry salted mackerel)
- 2 tbsp (30 ml) red palm oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 0.5 oz / 15 g)
- 1 inch (2.5 cm) fresh ginger, grated (about 0.4 oz / 12 g)
- 3 medium tomatoes, chopped (about 1 1/2 cups / 360 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 lb (450 g) cassava leaves (saka-saka), washed and roughly chopped (or substitute collard greens/spinach if unavailable)
- 4 green plantains, peeled and boiled (approx. 2 lb / 900 g)
- 2 cups (480 ml) water or light fish stock
- 1 bouillon cube (chicken or fish)
- 1 tbsp (15 ml) fresh lemon juice
- Fresh scallions or parsley for garnish, 2 tbsp (8 g) chopped
- Black pepper to taste

Instructions

1. Soak and prepare the salted fish: place the salted fish in cold water and soak 2–4 hours, changing the water once or twice to reduce excess salt; drain, rinse, remove large bones, and flake into bite-sized pieces.
2. Boil the plantains: place peeled plantains in a pot of salted water, simmer until tender, about 15–20 minutes; drain and keep warm.
3. Blanch the cassava leaves: bring a small pot of water to a boil and blanch cassava leaves 2–3 minutes, then drain and chop finely; set aside.
4. Sauté aromatics: heat red palm oil in a large saucepan or Dutch oven over medium heat. Add sliced onion and cook until translucent, about 5 minutes. Stir in garlic and ginger and cook 1 minute until fragrant.
5. Build the stew base: add chopped tomatoes and the chopped pepper (if using) and cook until tomatoes break down and oil turns reddish, about 8–10 minutes.
6. Simmer with fish and greens: stir in the flaked salted fish, blanched cassava leaves, water (or stock), and the bouillon cube. Bring to a gentle simmer, cover, and cook 10–15 minutes to allow flavors to meld. If the stew is too salty, add a splash more water and a squeeze of lemon to balance.
7. Finish and serve: taste and adjust pepper (do not over-salt). Spoon the Poisson Salé over boiled plantains, garnish with chopped scallions or parsley, and serve hot.