A FOOD TRADITION
São Toméan Cuisine
An island cooking tradition blending West and Central African techniques with Portuguese influences and abundant fish, tropical tubers, plantains, greens, and coconut.
Dishes linked to this cuisine
1–12 of 16
Banana Cake
Banana cake is a sweet baked cake made with ripe bananas, wheat flour, sugar, and commonly egg and butter.
Boiled Matabala
Matabala, a taro or cocoyam tuber, is boiled until tender and served as a simple starchy side dish.
Búzio Stew
A traditional São Toméan stew of whelk simmered with tomato, onion, garlic, and cooking oil and served hot.
Calulu
Calulu is a São Toméan fish stew cooked with leafy greens, palm oil, tomato, eggplant, onion, garlic, and chilli.
Chicken Curry
A Guyanese curry of chicken simmered with onion, garlic, turmeric, cumin, and other curry seasonings until richly flavored.
Chicken Muamba
A São Toméan chicken stew made with chicken simmered in palm oil with tomato, onion, garlic, chili, and okra.
Coconut Sweet
Coconut sweet is a confection prepared by cooking grated coconut with sugar until thick and set.
Doce de Papaia
Doce de Papaia is a Cape Verdean papaya preserve slowly cooked with sugar and commonly scented with cinnamon and lemon.
Fish Rice
A hot rice dish combining cooked fish with rice, tomato, onion, garlic, and cooking oil.
Fish with Banana
A traditional São Toméan main dish of fish cooked with banana and aromatics, commonly served hot as a savory meal.
Fish with Breadfruit
A traditional São Toméan main dish in which fish is cooked with breadfruit and savory aromatics and served hot.
Fried Banana
Banana slices or pieces fried in oil, sometimes finished with sugar or coated in a light batter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.