Traditional Dishes

The colonial era, from the 13th to the 19th century, saw the arrival of several peoples who brought their cultures and dietary customs from different regions. The local climate has allowed for the growth of various plant species, which are strongly reflected in São Toméan cuisine. Thus, typical dishes include: Ijogó, BláBlá, Izaquente, Calúlú, Kisaca, Feijão à moda da terra, Soô de matabala, Fruta-pão com peixe salgado, Pirão de farinha de mandioca, Polvo, Omelete à moda da terra, pastéis de matabala, Molho Fogo, Azagoa, Mbelela, Fungi Maguita, Lússua, among others. Nowadays, cooking has become much more practical due to the lack of time that is so common these days, and unfortunately also because of the limited financial resources of a portion of the population.

• Ijogó

• BláBlá

• Izaquente

• Calúlú

• Kisacá

• Feijão à moda da Terra (Country-Style Beans)

• Matabala porridge

• Breadfruit with Salted Fish

• Pirão made with cassava flour

• Polvo (Octopus)

• Country-Style Omelet

• Matabala fritters
   

• Molho no Fogo

• Azagoa

• Ufundi Maquita

• Obobô

• Bobofito

• Fried Yam (Fried Yams)

• Moqueca

A traditional dish from São Tomé and Príncipe 

In São Tomé and Príncipe, calúlú is a dish typically enjoyed with family; it is also served during religious festivals—when it is often distributed near churches—as well as at weddings and funerals. Considered locally to be a rich and delicious delicacy, it is also an appropriate dish to serve to a foreign visitor to the country.

Calúlú is a traditional dish that can be made with smoked fish such as andala, flying fish, tuna, and fulu-fulu, or with smoked meat, chicken, pork, pig’s feet, pig’s head, or beef, including beef hooves (mocotó); river shrimp and smoked sea snails are also used. Calulú also contains various regional leaves and herbs, and it resembles a thick soup.

Today, it is eaten throughout the country, with a strong presence in the districts of São Tomé, and is primarily consumed by low-income families, whereas on Príncipe, this dish is rarely eaten. Calúlú is served with: ngú de banana (mashed silver banana or breadfruit), rice, fúba, and cassava flour.