Guinea-Bissau coconut rice cooked in fish broth — creamy and deeply flavored.
Arroz de gogo is Guinea-Bissau's celebration of seafood and coconut. Short-grain rice is cooked slowly in a rich fish broth infused with coconut milk, garlic, and bay leaves, creating a dish that's creamy, aromatic, and deeply comforting. Gogo in Creole means 'with relish' — and this dish is indeed richly dressed.
Serves 4
Heat oil in a pot. Toast rice 2-3 minutes, stirring constantly.
Add garlic and bay leaves. Fry 1 minute.
Pour in fish stock and coconut milk. Bring to a boil.
Reduce heat. Simmer 20 minutes. Add diced fish and cook 5 more minutes until rice is tender.
Fish stock is essential — use homemade if possible.
Toast rice to improve texture.
Don't stir excessively or rice becomes mushy.
Add shrimp and clams
Include diced tomatoes
Finish with fresh cilantro
Refrigerate up to 3 days. Reheat gently with extra stock.
Arroz de gogo reflects Guinea-Bissau's position on the Atlantic coast and the historical importance of the Guinean Creoles, blending Portuguese rice techniques with West African ingredients.
Vegetable stock works, though fish stock is more authentic.
Too much stirring or too much liquid. Use less liquid next time and stir less.
Per serving · 4 servings total
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