In São Tomé and Príncipe and Angola, Fish Calulu - a hearty stew is a popular dish. Though it's usually made with fresh or dried fish and shrimp, some variations of the Calulu de peixe using beef. Okra, onions, tomatoes, eggplants, and finely chopped greens like sweet potato or cassava leaves are among the additional ingredients. Rice or funje, a creamy cassava porridge, is traditionally served with Calulu.

Ingredients:

2 lbs dried & smoked fish; 1 onion, finely chopped; 3 tomatoes, chopped; 1 scotch bonnet chili, finely chopped; 1 lbs okra, trimmed and sliced; 2 lbs sweet potato leaves (you can substitute with collard greens, kale, or cassava leaves); 4 garlic cloves, chopped; 2 cups red palm oil; salt to taste; 1 tablespoon lemon juice; 2 zucchinis, sliced

Instruction:

1. Wash the dried and smoked fish thoroughly. Place it in a bowl and cover with boiling water and set aside for 20 minutes.
2. After this time, drain the water and add boiling water again, then set aside for 1 hour. After this, debone the fish.
3. In a large saucepan, alternate layers of the dried and smoked fish, onion, tomatoes, garlic, sliced courgettes, sweet potato leaves and sliced okra.
4. Pour the palm oil, scotch bonnet chilli, and salt taste over the contents of the saucepan. Bring to a simmer, then cook for about 40 minutes, or until the contents of the pot are tender.
5. Serve.

The banana bolo from Sao Tome is a fantastic treat. The cake is airy, and the banana topping will take your breath away. It consists of bananas in a caramel sauce with a dash of nutmeg, cinnamon, and vanilla. Fair warning: you will definitely devour more than one slice. The banana bolo of Sao Tome is served as a dessert and is best enjoyed with a cup of coffee. Did you know that the tiny two-island nation grows coffee? They also grow cocoa, so this banana bolo from Sao Tome would be delicious with a scoop of chocolate or vanilla ice cream. Enjoy!

Ingredients:

For the Batter: 1 1/2 cups all-purpose flour sifted, 2 tsp baking powder sifted, 1/4 tsp salt, 1/2 cup unsalted butter at room temp, 1 cup sugar, 1 Tablespoon pure vanilla extract, 2 large eggs at room temp, 1/2 cup whole milk, 1/4 tsp lemon juice

For the Topping: 4 Tbsp unsalted butter cut into small pieces, 3/4 cup brown sugar, 1/2 tsp ground cinnamon, 1/8 tsp ground nutmeg, 1/4 tsp pure vanilla extract, 2 ripe bananas peeled sliced diagonally 1/4 inch thick

Instruction:

1. Preheat oven to 350º F.
2. Place rack in the center of the oven.
3. Grease a 9 inch cake pan with butter or a non-stick cooking spray.
4. In a large bowl, sift together the flour, baking powder, and the salt.
5. Using an electric mixer, beat the butter and sugar until light and fluffy. Mix in the vanilla extract.
6. Add the egg yolks, one at a time, mixing well after each one.
7. Add the flour mixture, then some milk then repeats until the flour mixture and milk is used up. Next, prepare the topping (caramel).
8. To prepare the cake topping: Place the butter, brown sugar, and spices in a small saucepan and stir over medium heat until the butter melts and the sugar has dissolved. Without stirring, continue cooking for a few more minutes or until bubbles start to form around the outside edges of the mixture and the sugar begins to caramelize.
9. Then remove from heat, add the vanilla, and stir. Pour into a greased cake pan. Evenly arrange the sliced bananas on top of the caramel.
10. In a separate bowl, whisk the egg whites at low speed until frothy. Add the lemon juice. Then, beat increasing the speed gradually to high until the whites form a firm peak.
11. With a large rubber spatula gently fold the beaten egg whites into the cake batter.
12. Pour the batter into the caramel and banana lined cake pan. Smooth the top. Bake for about 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove from oven.
13. Place on a wire rack to cool for approximately 10 minutes. Run a knife around the edge of the pan. Invert the banana cake onto a serving plate. Serve the Banana cake warm.

The Banana Dream is the name given to these delectable fritters - Sonhos de banana. People in São Tomé and Príncipe are thought to have originated in the islands of São Tomé and Príncipe, where they were influenced by Portuguese cuisine. The fritters are made using mashed bananas, sugar, flour, eggs, baking powder, and cinnamon, and then baked. They're finest served coated with cinnamon sugar as a satisfying dessert or sweet snack. Last weekend, these delicacies undoubtedly gave you joy. Your entire family devoured the Sonhos de bananas. It's fatty and oily, to be sure. But, isn't the diet supposed to start the next day?

Ingredients:

4 peeled bananas, 2 tablespoons sugar, 1 cup flour, ½ cup milk, 1 egg, Cinnamon sugar, Oil (for frying)

Instruction:

1. Mash the bananas with a fork and mix with the sugar and flour.
2. Whisk together milk and egg, then stir in the banana mixture to form a batter.
3. Heat oil in a deep fryer or saucepan to 350F/180C.
4. Pour batter a tablespoon at a time into hot oil and fry for about 5 minutes, turning halfway through cooking, until the doughnuts are golden brown.
5. Drain on paper towels and serve dusted with cinnamon sugar.

The Sao Tome Sausage Sandwich is quite delicious. Many Portuguese influences can be found in this little two-island nation. They were the ones who discovered the islands in the late 1400s, after all. This Sao Tome Sausage Sandwich is incredibly simple to prepare. It can be served as an appetizer, snack, or even a meal. All you'll need is some decent bread, mustard, and, of course, real Portuguese sausage. Linguica is what sets this dish apart. Li gwisa is how it's pronounced. It's a clove of garlic and paprika-seasoned pork sausage that's been smoke-cured. All you have to do is grill it, split it, and sandwich it between two slices of bread with some mustard. It's truly a divine mouthful. With an excellent Portuguese beer, enjoy this Sao Tome sausage sandwich. Super Bock is one of their favourite Portuguese beers. This Sao Tome Sausage Sandwich is quick and easy to make.

Ingredients:

1.11 oz. Linguica Sausage, 2 Sandwich rolls, 1 Tablespoon mustard

Instruction:

1. Turn on the grill to medium-high heat
2. Split sausage lengthwise and put onto a hot grill, grill until cooked through about 7-8 minutes per side
3. When the sausage has just about split the rolls in half and put them on the grill to warm them up. It just takes a minute to get some nice warm sandwich rolls.
4. Serve the sausage sandwich with mustard cut each roll in half and serve.

The Sao Tome Clams in Port Wine - inclusion of the peanuts, which provided a pleasant tactile contrast to the chewy clams, is one of the most popular aspects of this dish. For presentation, they preserve some of the clams in their shells; however, the majority of them should be shelled and chopped. The sauce had a rich and excellent flavor, thanks to the port wine. The spinach and tomatoes boost the nutritional value of the dish. Serve with crusty toasted bread and steamed white rice. It's a quick and simple main dish that you'll probably make again.

Ingredients:

1 cup onions, finely chopped; 1/4 cup olive oil; 4 cups clams in their juice; 1 cup Port wine; 1 cup unsalted roasted peanuts; finely chopped; 2 tomatoes; diced into small pieces; Salt and freshly ground black pepper to taste; 1 tsp. crushed red pepper; 4 cups fresh spinach chopped

Instruction:

1. Heat olive oil in a 4-quart saucepan. Add onions and saute until soft.
2. Add clams and port wine, bring to a quick boil, then lower heat to a simmer.
3. Add peanuts, tomatoes, salt and pepper and crushed red pepper and simmer gently for 30 minutes.
4. Add spinach and cover just until leaves have wilted.
5. Serve over steamed white rice.