Fish and small shark sun-dried on racks and torn into stews. Coastal and Bijagós communities dry the catch on wooden frames and smoke it over fires, preserving protein through the rainy season when fishing is hard.
It is open-air drying that depends on tropical sun and wind pulling water out faster than spoilage sets in; small shark additionally accumulates mercury and urea that drying does not remove.
What goes into it
- sea fish and small shark, split
- sun and wind
- sometimes salt and wood smoke
How it is made
The catch is split, gutted and laid on raised wooden racks in the sun, sometimes over a low smouldering fire, and turned as it dries. It is left until stiff and hard, which takes days, and then stored for the wet season.
How long it takes: three to seven days on the racks
How it is eaten
Torn into rice and palm-oil stews, where it softens and seasons the pot.
History
Coastal and Bijagos communities dry the catch on wooden racks and smoke it over fires, preserving protein through the rainy season.
Frequently asked questions
What is Peixe seco?
Peixe seco is a charcuterie & cured from Guinea-Bissau: fish and small shark sun-dried on racks, torn into stews. Coastal and Bijagos communities dry the catch on wooden racks and smoke it over fires, preserving protein through the rainy season.
How is Peixe seco made?
The catch is split, gutted and laid on raised wooden racks in the sun, sometimes over a low smouldering fire, and turned as it dries. It is left until stiff and hard, which takes days, and then stored for the wet season. It takes three to seven days on the racks.
Can I make Peixe seco at home?
No, and the atlas gives no method for it. It is open-air drying that depends on tropical sun and wind pulling water out faster than spoilage sets in; small shark additionally accumulates mercury and urea that drying does not remove.
What goes into Peixe seco?
Sea fish and small shark, split, sun and wind, sometimes salt and wood smoke.
How is Peixe seco eaten?
Torn into rice and palm-oil stews, where it softens and seasons the pot.
