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Caldo de Veludo (Velvet Tamarind Fish Stew)
A coastal delicacy pairing fresh red snapper and smoked prawns in a fragrant, sweet-sour velvet tamarind broth.
The story
Originating in the southern mangrove-lined regions of Tombali and Quinara, Caldo de Veludo celebrates the harvest season of the black velvet tamarind (Dialium guineense, known locally as veludo). The brittle black pods are cracked open by hand and soaked in warm water to yield a sharp, musky, fruit-acid nectar. Unlike regular tamarind, veludo has an earthy, velvety tartness that harmonizes with fresh coastal snapper and pungent dried shellfish.
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