Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres (155 and 140 mi), respectively, off the northwestern coast of Gabon.
Domestic food-crop production is inadequate to meet local consumption, so the country imports much of its food. [1] In 1997, it was estimated that 90 percent of the country's food needs were met through imports [1] including meat and food-grains. [1] In 2003, it was estimated that 8.33% of the country's total land is arable. [2]
Primary food crops include bananas, breadfruit, taro, maize, beans, papaya, palm oil, and primary agricultural production crops for export include cocoa, copra and coffee. [1] [3] Fish and seafood is prominent in São Tomése and Príncipe cuisine, and the fishing industry contributes approximately 25 percent to the country's gross domestic product. [1] [4] Poultry is also raised in São Tomé and Príncipe. [1]
The nation's cuisine has been influenced and shaped by African and Portuguese settlers. [5]
Staple foods include fish, seafood, beans, maize and cooked banana. [4] [6] Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine. [4] The use of hot spices is prominent in São Tomése cuisine. [4] Coffee is utilized in various dishes as a spice or seasoning. [4] Breakfast dishes are often reheated leftovers from the previous evening's meal. [6]
Street foods include stews, safú (a fruit) and corn on the cob. [6]
Estufa de morcego is a bat stew delicacy that is served on saints days and during fiestas. [6]
Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres (155 and 140 mi), respectively, off the northwestern coast of Gabon.
Domestic food-crop production is inadequate to meet local consumption, so the country imports much of its food. [1] In 1997, it was estimated that 90 percent of the country's food needs were met through imports [1] including meat and food-grains. [1] In 2003, it was estimated that 8.33% of the country's total land is arable. [2]
Primary food crops include bananas, breadfruit, taro, maize, beans, papaya, palm oil, and primary agricultural production crops for export include cocoa, copra and coffee. [1] [3] Fish and seafood is prominent in São Tomése and Príncipe cuisine, and the fishing industry contributes approximately 25 percent to the country's gross domestic product. [1] [4] Poultry is also raised in São Tomé and Príncipe. [1]
The nation's cuisine has been influenced and shaped by African and Portuguese settlers. [5]
Staple foods include fish, seafood, beans, maize and cooked banana. [4] [6] Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine. [4] The use of hot spices is prominent in São Tomése cuisine. [4] Coffee is utilized in various dishes as a spice or seasoning. [4] Breakfast dishes are often reheated leftovers from the previous evening's meal. [6]
Street foods include stews, safú (a fruit) and corn on the cob. [6]
Estufa de morcego is a bat stew delicacy that is served on saints days and during fiestas. [6]