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Caldou

The gentler cousin of thieboudienne from the Casamance: fish poached in a clear, lemony onion broth and served with white rice, with none of the tomato heaviness.

Fonte

Ricetta di Senegalese home kitchens · 🏺 Tradizionale · Everyday Senegalese cooking — the one-pot rice-and-fish table of Dakar and the coast, built on onions, lemon, chilli and groundnuts.

Senegalese · Casamance dish — An ownerless traditional dish, so no cook is credited. The cited article confirms caldou (kaldou) as a traditional Senegalese dish, particularly of the Casamance region, of fish cooked in a lemon-and-onion sauce and served with rice. Quantities and method here are this book's own.

Background on Wikipedia ↗

Watch it being made · 3 videos

Gam CuisineGibscateringBarrifemme Kitchen
⏱ 45 min🍽 4 porzioni🔥 380 kcal🇸🇳 Senegal🌶️
HalalSenza glutineSenza latticiniSenza frutta a guscio

Passaggi

  1. Rub the fish with half the lemon juice, salt and pepper and leave for 15 minutes.

  2. Soften the onions in the oil over medium heat without browning them — 8 minutes, stirring. Caldou should stay pale.

    💡 This is the difference from thieboudienne: no tomato, no browning, no deep colour. The flavour is clean and sour rather than rich.

  3. Add the garlic, water, whole chilli and okra if using, and simmer for 10 minutes.

  4. Slide the fish in and poach gently for 10–12 minutes — the broth should barely tremble, never boil, or the fish breaks up.

  5. Stir in the rest of the lemon juice off the heat, check the salt, and ladle over white rice.

💡 Consigli

  • Caldou is what Senegalese cooks make when they want fish and rice without spending two hours on it — 45 minutes, one pot.
  • Add the lemon at the end, not the start. Boiled lemon juice turns bitter and flat.
  • Any leftover broth is excellent the next day poured over rice with nothing else.

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