A clean, aromatic fish broth perfumed with lime juice, fresh herbs, and a whisper of heat, celebrating the simplicity of Senegalese coastal cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow soup bowl
Garnishes: fresh parsley, lime slices
Accompaniments: steamed rice, hot pepper sauce
Instructions
-
1
Marinate fish with lime juice, garlic, and salt for 15 minutes.
-
2
Heat oil in a pot, sauté onion until translucent.
-
3
Add tomatoes, bay leaf, bouillon, and water. Bring to a boil.
-
4
Add sweet potato and cook 15 minutes until nearly tender.
-
5
Gently place the whole fish in the broth. Add scotch bonnet.
-
6
Simmer 15 minutes until fish is flaky. Garnish with parsley and serve with rice.
Did You Know?
Caldou is the dish Senegalese grandmothers prescribe for anyone feeling under the weather — its light broth and lime are considered deeply restorative.
Chef's Notes
Equipment Tips
- large pot
- sharp knife
Garnishing
fresh parsley, lime slices
Accompaniments
steamed rice, hot pepper sauce
The Story Behind Caldou
Caldou reflects the French colonial influence on Senegalese cuisine, blending the French court-bouillon technique with local ingredients and flavours. It became a staple of Saint-Louis, the former colonial capital, where French and Wolof culinary traditions merged most intimately.
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