Diola Specialty · Tangy Fish Broth
Caldou
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Its light, citrusy broth is often described as Casamance's answer to yassa — built on tamarind or lime instead of lemon and mustard.
Fresh fish is gently simmered in a light broth of onion, tomato, garlic and tangy tamarind or lime juice, along with vegetables like cassava, carrot and potato. It's closely associated with the Diola people of Casamance and served ladled over rice.
Why it's made this way: Caldou is tied to the Diola communities of the Casamance river region, whose cooking favors lighter, tangier fish broths over the heavier tomato stews found elsewhere in Senegal.
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