This is a unique and delicious version of the traditional oyster stew. My good friend Deolinda Mendes, wife of the then Guinean ambassador to the United States, prepared this dish for me at her home in Bissau. This is her recipe.

This dish is quick and easy to make. Shrimp or fish can be substituted for the oysters. In that case use fish stock instead of water.


2/3 cup rice

½ cup peanut oil

1 large onion, minced

2 large tomatoes, peeled, seeded, and chopped

1 pound oysters or 3 (10-ounce) containers with juice

1 teaspoon salt

¼ teaspoon pepper

juice of 2 lemons (6 tablespoons)

½ teaspoon cayenne pepper


Soak rice in 1 cup of warm water for 20 minutes. Remove, dry in a cloth and place in a processor to break up grains (about 10 seconds).

Heat oil in a large pot and add onion, tomatoes, and rice. Mix well and sauté for about 3 minutes. Strain liquid from oysters and add enough water to make 2 quarts. Add water to onion mixture and simmer 2 minutes. Add oysters and simmer until oysters are cooked. Sprinkle with salt, pepper, lemon juice, and cayenne pepper; stir and serve hot.


Serves 4.


country : Guinea-Bissau

course : soup


source : Cuisines of Portuguese Encounters : Recipes from Portugal, Madeira / Azores, Guinea-Bissau, Cape Verde, São Tomé and Príncipe, Angola, Mozambique, Goa, Brazil, Malacca, East Timor, and Macao / Cherie Y. Hamilton