3 dishes people actually cook in Sao Tome and Principe: what they are, how long they take, and what you need to buy.
What can you cook from Sao Tome and Principe? 3 traditional Sao Tome and Principe dishes, from Muamba de galinha (110 min, the quickest) to Feijoada (870 min, the longest). Each recipe is written step by step with full ingredient lists, free to read.
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São Tomé calulu is a palm oil stew simmered for hours, in which smoked fish cooks with a dozen pounded local leaves and a sauce thickened with breadfruit, served with angu.
São Tomé's feijoada à moda da terra simmers red beans with smoked fish, palm oil, micocó leaves, ossame and pepper stick.
Chicken stewed in red palm oil with okra and pumpkin, which melt into the sauce and give the dish its orange, slippery body.
Copper documents three dishes from Sao Tome and Principe: Calulu, Feijoada and Muamba de galinha. Onion and tomato each appear in more than one recipe. All three are simmered. Not one needs an oven — they cook entirely on the hob. Between them they use 23 different ingredients.
The three recipes need 23 ingredients between them, of which 9 are shared by more than one dish. Malagueta chili and okra the hardest to find: of the 586 dishes in Copper's atlas, 2 use malagueta chili and 19 use okra. Every ingredient list on this page is complete, with quantities, and free to read.
Muamba de galinha is the quickest at 110 minutes. Feijoada is the longest at 870 minutes, most of it unattended. The median is 160 minutes — a weekend dish rather than a weeknight one.
None of the dishes from Sao Tome and Principe here is rated easy, but every one has the full method written out step by step, free to read. Muamba de galinha is the shortest way in.
Sao Tome and Principe is part of Central African.
Countries close to Sao Tome and Principe on the globe — and close on the plate.
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