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Caldou

Name: Caldou
Cuisine: Senegalese
Ingredients: 1 kg fresh fish (such as grouper or snapper); 2 medium onions; 3 medium tomatoes; 3 cloves garlic; 1 scotch bonnet pepper; 3 tbsp vegetable oil; 500 ml water; to taste salt; 1 tsp black pepper; 2 bay leaves

Caldou is a traditional Senegalese fish stew known for its rich, flavorful broth made from fish, vegetables, and aromatic spices. It holds cultural significance as a communal dish often prepared for family gatherings and celebrations along the Senegalese coast.

10 ingredients

savoryspicyumamiaromatic

Culinary DNA Preview

Senegalese70%

Portuguese20%

French10%

Ingredients

fresh fish (such as grouper or snapper)
1 kg
onions
2 medium
tomatoes
3 medium
garlic
3 cloves
scotch bonnet pepper
1
vegetable oil
3 tbsp
water
500 ml
salt
to taste
black pepper
1 tsp
bay leaves
2

Method

Steps not available

Origin Story

Originating from the coastal regions of Senegal, Caldou reflects the country’s abundant access to fresh fish and the blending of indigenous Wolof culinary traditions with influences from Portuguese and French colonial trade.

Culinary DNA

Ingredient ancestry breakdown

Senegalese70%

ingredients+techniques

Portuguese20%

ingredient_origin

French10%

techniques

Techniques

sautéing simmering stewing

Stories about this dish

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