West Africa · Soup
Caldo Branco (Tangy Lime and Onion Fish Broth)
A pristine, sharp, and aromatic clear broth balancing firm white fish with melting onions, green chili heat, and fresh lime juice.
The story
Along the meandering estuary banks of the Cacheu and Geba rivers, coastal riverine communities prize Caldo Branco as a rejuvenating late-evening soup. Often served after strenuous days on the water or to restore vitality during convalescence, it celebrates pure river fish freshness without heavy oils. Unlike red palm oil stews, its clarity and signature brightness rely on sweating sliced onions in gentle steam before briefly poaching delicate whole fish cutlets.
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