Today marks the day that São Tomé and Príncipe gained their independence from Portugal in 1975!
To celebrate, I made the São Toméan national dish: CALULU DE PEIXE (Fish Calulu)
Calulu is a stew of meat (Bacalhau in this case) vegetables and red palm oil. It’s served with Funje (cassava flour pudding). Red Palm oil wa a new ingredient for me, it reminded me of coconut oil, just somehow different: