Ingredients
Main
- 500 gdjagatu, the small bitter eggplant, halved
- 400 gokra, trimmed
- 600 gsmoked or dried fish, or beef in chunks
Base
- 150 mlred palm oil
- 2onions, chopped
- 4 clovesgarlic
- 3tomatoes, chopped
- 2 tbsptomato paste
Seasoning
- 3hot chillies
- 1 tspground black pepper
- 1stock cube
- salt
- 500 mlwater or fish stock
Optional
- 1 tbspground dried shrimp
- a handful of pumpkin leaves
To serve
- white rice
- or funge
Directions
- Use genuine red palm oil, the thick orange unrefined kind, not refined palm oil or any other cooking oil. Heat it gently rather than smoking it. Do not overheat red palm oil.
- Keep the flame moderate and never leave it unattended. Fry the onions in the palm oil until soft and translucent. Add the garlic, then the tomato paste, and cook 3 minutes. Frying the paste takes the raw metallic edge off it. Add the chopped tomatoes and cook them down to a thick base.
- Add the water or fish stock and bring it to a simmer. Now add the djagatu and cook 15 minutes until they begin to soften.
- Trim the okra without cutting into the pod if you want less slipperiness. Left whole it stays firm and the sauce stays clear; sliced, it thickens the pot into the slippery texture many West African dishes want.
- Add the okra and simmer 10 minutes. Do not overcook the okra past soft, because it disintegrates and the pot goes claggy. Rinse smoked fish to remove excess salt and grit, and go through it carefully for bones. If using beef, brown it first and simmer it separately until tender before it joins the pot.
- Add the chillies whole if you want aroma without full heat, or chopped for more. Season with pepper, stock cube and salt, and add the ground dried shrimp if using. Simmer everything together for 15 to 20 minutes.
- Taste and adjust, and expect a balance of bitter, savoury and hot. The sauce should be thick and orange-red and cling to a spoon. Add greens for the last 5 minutes if you are using them. Serve it over white rice, which is what Guinea-Bissau eats with almost everything.
Technique
- Djagatu is sold in African shops as garden egg or Ethiopian eggplant.
- Red palm oil is essential and refined oil gives a completely different dish.
- Guinea-Bissau cooking shares a great deal with Guinea, Senegal and Cape Verde.
Substitutions
- Small Thai or Indian aubergines, which are less bitter.
- Frozen okra, which works well and is easier to find.
Variations
- Made with beef rather than fish.
- With pumpkin leaves added.
- With more chilli, which is common.
History
A Bissau-Guinean home dish built on djagatu, the small bitter eggplant grown in gardens throughout the country.
Frequently asked questions
What is Siga?
Siga is a main from Guinea-Bissau: okra and djagatu eggplant stewed in red palm oil with fish or meat. A Bissau-Guinean home dish built on djagatu, the small bitter eggplant grown in gardens throughout the country.
How long does Siga take to make?
Siga takes 30 min of preparation and 1 hr of cooking. The recipe makes 6 servings. It is rated easy to make.
What can I substitute in Siga?
Yes, within limits. Small Thai or Indian aubergines, which are less bitter. Frozen okra, which works well and is easier to find.
What is the most important thing to get right in Siga?
Use genuine red palm oil, the thick orange unrefined kind, not refined palm oil or any other cooking oil. Heat it gently rather than smoking it. Do not overheat red palm oil.
