Angulá Assada
Angulá Assada (ahn-goo-LAH ah-SAH-dah)
Grilled Breadfruit
Thick slices of ripe breadfruit grilled over charcoal until smoky and caramelized on the outside with a creamy, starchy interior — a beloved staple across the islands.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Cut breadfruit into 2cm thick slices, removing the core.
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2
Brush lightly with palm oil and season with salt.
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3
Grill over medium-high charcoal heat for 5-6 min per side until charred and tender.
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4
Serve hot alongside grilled fish or calulu.
Did You Know?
Breadfruit trees were introduced to Sao Tome by Portuguese sailors who brought them from Southeast Asia, and they thrived in the volcanic island soil.
Chef's Notes
Equipment Tips
- charcoal grill or grill pan
- knife
- tongs
Garnishing
sea salt flakes
Accompaniments
The Story Behind Angulá Assada
Breadfruit became a cornerstone of Sao Tomean diet after its introduction during the Portuguese colonial era. The technique of grilling it over open flame is shared across West African and island cultures. On Sao Tome, angula assada accompanies almost every seafood meal and is considered essential at communal gatherings.
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