Cape Verdean Bandel Karang

Ingredients

In the original Indonesian Bandel Karang, the dish is typically prepared with Indonesian spices such as turmeric, ginger, and lemongrass. However, in this Cape Verdean adaptation, we will be using Cape Verdean spices and flavors to give it a unique twist. Additionally, the original dish may use different types of seafood depending on availability, while the Cape Verdean version will incorporate locally sourced seafood commonly found in Cape Verdean cuisine. We alse have the original recipe for Bandel karang, so you can check it out.

• 500g (1.1 lb) mixed seafood (fish, shrimp, and shellfish) 500g (1.1 lb) mixed seafood (fish, shrimp, and shellfish)
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 1 chili pepper, finely chopped (optional for spiciness) 1 chili pepper, finely chopped (optional for spiciness)
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until translucent.
3. 3.
   Add the diced bell peppers and cook for another 2 minutes.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, cumin, dried thyme, bay leaf, and chili pepper (if using). Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Add the mixed seafood to the pan and gently stir to coat it with the sauce. Season with salt and pepper to taste.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the seafood is cooked through and tender.
7. 7.
   Remove the bay leaf from the pan and garnish with fresh parsley.
8. 8.
   Serve the Cape Verdean Bandel Karang hot with rice or crusty bread.

Treat your ingredients with care...

• Seafood — Ensure that the seafood is fresh and properly cleaned before adding it to the dish. Overcooking the seafood can result in a rubbery texture, so be careful to cook it just until it is tender and cooked through.

Tips & Tricks

• If you prefer a spicier dish, increase the amount of chili pepper or add a dash of hot sauce.
• Feel free to customize the seafood selection based on your preferences and availability.
• For an extra burst of flavor, squeeze some fresh lemon juice over the dish before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Bandel Karang with a side of traditional Cape Verdean cachupa, a hearty corn and bean stew, for a complete Cape Verdean meal.

Serving advice

Serve the Cape Verdean Bandel Karang hot, garnished with fresh parsley, alongside a generous portion of rice or crusty bread. The flavorful sauce pairs perfectly with the seafood, creating a satisfying and comforting meal.

Presentation advice

To enhance the presentation of the Bandel Karang, arrange the seafood pieces on top of the sauce, allowing their vibrant colors to shine through. Sprinkle some chopped parsley over the dish for a pop of freshness and garnish the plate with a lemon wedge for an inviting touch.