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Explora los sabores auténticos de Sao Tome and Principe en una experiencia gastronómica inolvidable.
Sao Tome and Principe is a tiny, paradise-like African island state located in the Gulf of Guinea, on the equator. Composed of two main islands of volcanic origin (São Tomé and the pristine Isla de Príncipe, UNESCO Biosphere Reserve), it is famous for its extraordinary rate of biodiversity and endemism, its historic colonial cocoa and coffee estates ('roças'), wild beaches lined with coconut palms nesting sea turtles, towering volcanic pythons and a peaceful way of life guided by the national motto 'Leve-Leve'.
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Sao Tomean gastronomy is ecological, aromatic and deeply connected to its exuberant vegetation and the richness of the Atlantic. It is characterized by the indispensable use of aromatic and medicinal wild herbs collected in the jungle ('ervas da roça'), fresh fish recently landed from artisanal canoes, plantain in multiple preparations, breadfruit, artisanal palm oil ('palm oil') and fine aroma cocoa.
The national and ceremonial dish par excellence of Sao Tome and Principe. A stew made over very slow heat that combines fresh fish and dried or smoked fish, cooked with more than a dozen wild jungle herbs, red palm oil, tender taro leaves, okra, onion, garlic and tomato, accompanied by loose white rice and toasted cassava flour ('farofa').
The quintessential everyday dish: swordfish, fresh tuna, grouper or snapper freshly caught from the ocean, marinated with lemon, minced garlic, coarse salt and spicy 'gindungo' chili, roasted whole over wood coals and served with tender slices of grilled breadfruit and fried plantain.
Local variation of the classic Creole bean stew, made by slowly cooking red or black beans with pork or rock fish, shrimp, local green leaves, palm oil, tomato and hot spices, served over hot rice.
Rustic reef fish stew cooked with a thick sauce made from fresh coconut milk, poached onion, wild basil leaves and freshly squeezed lime juice, with a silky texture that melts in your mouth.
Giant sea snail ('búzio') or rock octopus patiently cooked in a clay pot with ripe tomato, crushed garlic, sweet peppers, white wine and local herbs until extraordinarily tender, served as an appetizer or main course.
Traditional omelet made with fresh eggs and wild 'matabala' (taro) leaves sautéed with onion and mild chili, accompanied by crispy taro root chips or fried cassava.
The traditional drink par excellence, collected every morning by the 'palm shooters' climbing to the tops of the palm trees. At dawn it is sweet, milky and non-alcoholic; As the day progresses it ferments naturally in the sun, transforming into a foamy and alcoholic drink.
The national beer of São Tomé, brewed in the northern town of Neves. It is a smooth and light blonde lager, famous for being sold in brown glass bottles without a paper label (with the brand embossed on the glass).
Cultivated on high mountain volcanic slopes since the 19th century. It is a very limited production coffee harvested by hand and dried in the sun, famous for its low acidity, intense floral aroma and velvety body with notes of cocoa.
Natural hot or cold infusions prepared with fresh lemongrass (prince grass) or micocó leaves collected directly from the garden, very digestive and aromatic.
The supreme dessert of the islands. Tasting of tablets and Neapolitans of pure Criollo cocoa harvested in the roças, flavored with crystallized orange peel, fresh ginger, Arabica coffee or toasted cocoa nibs.
Traditional homemade sweet made by slowly cooking crushed local ripe bananas with brown cane sugar, cinnamon sticks and lime zest until they acquire a shiny, caramelized texture.
Dense, moist traditional cake baked from ripe breadfruit puree, grated cassava, thick coconut milk, butter and ground nutmeg.
The perfect everyday dessert: passion fruit (sweet passion fruit), giant mangoes, papayas sprinkled with lime, fresh soursop and 'Sáfú' (an oily purple fruit that is grilled with sea salt).
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View full guideThe traditional drink par excellence, collected every morning by the 'palm shooters' climbing to the tops of the palm trees. At dawn it is sweet, milky and non-alcoholic; As the day progresses it ferments naturally in the sun, transforming into a foamy and alcoholic drink.
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