Santomean cuisine comprises the
cuisine, dishes and foods of
São Tomé and Príncipe, a Portuguese-speaking
island nation in the
Gulf of Guinea, off the western equatorial coast of
Central Africa. The country consists of two
archipelagos around the two main islands:
São Tomé and
Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres (155 and 140 mi), respectively, off the northwestern coast of
Gabon.
Overview
Domestic food-crop production is inadequate to meet local consumption, so the country
imports much of its food.[1] In 1997, it was estimated that 90 percent of the country's food needs were met through imports[1] including meat and food-grains.[1] In 2003, it was estimated that 8.33% of the country's total land is
arable.[2]
The nation's cuisine has been influenced and shaped by African and Portuguese settlers.[5]
Common foods
Staple foods include
fish,
seafood,
beans,
maize and cooked
banana.[4][6]Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine.[4] The use of hot spices is prominent in São Tomése cuisine.[4]Coffee is utilized in various dishes as a
spice or
seasoning.[4] Breakfast dishes are often reheated leftovers from the previous evening's meal.[6]
Arroz doce (
rice pudding) is a traditional breakfast food prepared with sweet corn and
coconut[6]
Cachupa is a dish prepared with green beans, broad beans and corn.[6]
Calulu is a traditional dish prepared with
grouper or
smoked fish,
prawns, tomato, okra,
aubergines (eggplant), onion, and spices, including
grains of paradise.[4][6] Some versions of the dish may include or use smoked chicken, breadfruit, óssame (a red, bulbous fruit) or bananas.[6] It takes around five hours for traditional calulu to be prepared.[6] Variations of
callaloo are eaten in other countries
Nacional is the country's national
beer.[6] Other beers, such as Super Bock and Sagres lager are imported from
Portugal.[6]Criollo is another brand of beer produced in the country.[6]
Weinberg, Samantha (April 2013).
"Chocolate and Slavery". Intelligent Life magazine (The Economist). Archived from
the original on 2 February 2014. Retrieved 8 February 2014.