Baku Kitchen! An independent reference of traditional food

São Tomé and Príncipe

Ask what São Tomé and Príncipe eats and the answer starts with this: relaxed island cooking: smoked-fish calulu, breadfruit and matabala staples, tropical fruit, palm wine. Look for Calulu (smoked fish stewed with okra, greens and palm oil; national dish), Izaquente (festive pudding of African breadnut seeds with palm oil and spices) and São Tomé chocolate (intense dark chocolate made on the island from its own plantation cocoa). The island’s national dish of smoked fish, okra and greens in palm oil, sharing its name and method with Angolan calulu. This atlas has 18 São Tomé and Príncipe dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

18 dishes.

Agua de cocoAgua de cocoGreen coconut split open at the roadside and drunk straight from the shellArroz doceArroz docelemon-scented rice pudding dusted with cinnamonBoiled breadfruitBoiled breadfruitStarchy breadfruit boiled or fried as staple sideCacharambaCacharambaStrong local sugarcane spiritCaluluCaluludried fish layered with greens, okra and palm oilDoce de cocoDoce de cocoGrated coconut candy cooked with sugarFried bananaFried bananaRipe bananas or plantains fried golden, everyday treatGrilled fishGrilled fishFresh catch grilled over coals with chili and limeIzaquenteIzaquenteFestive pudding of African breadnut seeds with palm oil and spicesLicor de cacauLicor de cacauSugarcane spirit steeped with roasted cocoa beans into a dark sweet liqueurMatabalaMatabalaBoiled tannia cocoyam tubers accompanying fishOleo de palmaOleo de palmaDeep orange unrefined palm oil, the fat behind calulu and most island stewsPalm winePalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsPeixe fumadoPeixe fumadoFish smoked over wood, the backbone of calulu and everyday saucesPiri-piriPiri-piriCrushed malagueta chili in palm oil, set on the table with everythingSafúSafúBoiled butterfruit eaten warm with saltSão Tomé chocolateSão Tomé chocolateIntense dark chocolate made on the island from its own plantation cocoaSão Tomé coffeeSão Tomé coffeeSmall-batch arabica grown on old plantation slopes at Monte Café

  • Agua de coco

    Green coconut split open at the roadside and drunk straight from the shell. Ready in 5 minutes prep and none…

  • Arroz doce

    Lemon-scented rice pudding dusted with cinnamon. Ready in 10 min prep and 45 min cooking. 8 servings. A dessert recipe…

  • Boiled breadfruit

    Starchy breadfruit boiled or fried as staple side. Ready in 20 min prep and 30 min cooking. 6 servings. A…

  • Cacharamba

    Strong local sugarcane spirit. A wine & spirit recipe from São Tomé and Príncipe.

  • Doce de coco

    Grated coconut candy cooked with sugar. Ready in 20 minutes prep and 40 minutes cooking. Makes about 30 pieces. A…

  • Fried banana

    Ripe bananas or plantains fried golden, everyday treat. Ready in 10 min prep and 15 min cooking. 4 servings. A…

  • Licor de cacau

    Sugarcane spirit steeped with roasted cocoa beans into a dark sweet liqueur. Ready in 20 min prep and 10 min…

  • Matabala

    Boiled tannia cocoyam tubers accompanying fish. Ready in 20 minutes prep and 40 minutes cooking. Serves 6. A salad &…

  • Oleo de palma

    Deep orange unrefined palm oil, the fat behind calulu and most island stews. Ready in 20 minutes prep and 1…

  • Palm wine

    Sweet-then-sour sap tapped from the oil palm, drunk the day it runs. Ready in 5 minutes prep and none cooking.…