Diola Specialty · Tangy Fish Broth
Caldou
Photo: Marshiayers / Wikimedia Commons · CC BY-SA 4.0
The name comes from the Portuguese caldo, 'broth' — a legacy of Portugal's hold on Ziguinchor, which it ceded to France only in the late 1880s.
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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