Siga

What it really is

Siga is a Guinea-Bissau stew represented here with fish, okra and shrimp.

In this fish preparation, okra cooks into the liquid and gives the stew body, while fish and shrimp provide its main proteins. Onion and tomato form part of the listed ingredient profile, and dende oil is used as the cooking fat. As the ingredients simmer together, the okra thickens the broth and the fish takes on the surrounding seasoning. The stew is served with a staple alongside rather than treating that accompaniment as part of the pot.

Siga has household variations, and descriptions do not establish a single standardized ratio or seasoning. Some forms use meat instead of, or alongside, fish, so this page keeps the represented version specific: fish with shrimp and okra. The menu should name the fish species and shrimp rather than relying on a broad seafood label. It should also be clear whether the batch contains meat or meat stock. Fish and crustaceans are allergens in this version; ingredients and preparation can differ at a restaurant.

Siga is a simmered preparation in which okra is combined with fish or meat and shrimp. This Food Wiki version uses fish, okra, onion, tomato, shrimp and dende oil. The balance of broth and okra, choice of fish and seasoning can vary; no single set of proportions is implied.

How it's served

Serve hot as a main stew, with the local staple alongside so it can take up the thickened cooking liquid. Keep the fish and shrimp identifiable in the serving rather than reducing the pot to a smooth sauce.

How to write it on the menu

Name the fish species and shrimp used, and state if meat or meat stock is also present. Fish and crustaceans are allergens; confirm the actual batch and kitchen cross-contact.