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Sao Tome and Principe (Sao Tome and Principe Recipes)

World Cuisine Recipes

   The population of São Tome and Principe is vary varied, reflecting the diverse populations of these islands. The foundation of the cuisine, however, is hot spices though local Sao Tomese cuisine is famous for its fresh fish and seafood, and tropical fruits like bananas, pineapple, or avocado. Maize forms the country's staple.
Boiled Pork

1 kg pork, chopped into small pieces
2 medium onions, cut into thin rings
1 garlic clove, chopped
3 tbsp palm oil
3 ripe tomatoes, blanched, peeled and chopped
1 bayleaf
1 bunch spinach leaves
Salt and cayenne pepper to taste
Cooking Instructions:
Add the pork to salted water and boiled until cooked. Meawhile fry the onion, garlic, tomatoes and bayleaf in the palm oil until the onions have softened. Season with salt and pepper then add the pork to the tomato mixture. If the sauce seems thick add a little more water and the spinach leaves. Cover and simmer for 20 minutes. Serve with mashed plantains.

1 kg green maize
1 l water
500 g sugar
6 eggs
1 stick cinnamon
Cooking Instructions:
Crush the maize in a pestle and mortar, add to boiling water and cook for a few minutes. Drain the maize, but retain the water. Add the sugar to this water season with the cinnamon and boil until until the liquid forms pear-like drops when poured from a height. Allow the syrup to cool then place on a very low heat and mix-in the beaten eggs. Cook until it thickens, stirring continuously.
Cubed Chicken with Coffee Sauce

4 chicken breasts, cubed and with skin removed
150 ml filter coffee
500 ml white wine
150 ml cream
4 garlic cloves, finely sliced
50g butter
4 red chillies pounded to a paste
1 bayleaf
12 coffee beans
Salt to taste
Cooking Instructions:
Add the butter to a pan and fry the cubed chicken. Mix-in the chillies, garlic and bayleaf. When the chicken is golden brown in colour remove from the pan and set aside. Add the wine and coffee to the pan and continue cooking until the sauce has thickened appreciably then add the coffee beans and cream. Mix well, return the chicken pieces to the pan and cook for 5 minutes. Serve on a bed of rice.
Sao Tomean Calulu

1 kg grouper, cut into large steaks
500g peeled prawns
2 tomatoes, blanched, peeled and chopped
40 g flour
4 okra, finely chopped
3 tbsp palm oil
3 aubergines, peeled and cubed
2 onions, chopped
small bunch of marjoram, chopped
1 byleaf
4 whole peppercorns
6 grains of paradise
3 cardamom pods
Cooking Instructions:
Add the tomatoes, palm oil, aubergines, okra and onions to a saucepan. Crush the peppercorns, grains of paradise and cardamom pods in a pestle and mortar and add these along with the bayleaf, marjoram, fish and prawns to the pot. Season with salt and add sufficient water to just cover everything. Bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the fish is done. Dissolve the flour in a small volume of water and add to the pan. Allow the dish to thicken and serve with boiled, mashed, plantains.

World Cuisine Recipes


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