West Africa · Soup
Caldou (Poached Fish and Tangy Lime Broth)
A vibrant coastal Susu broth of fresh sea bass poached gently in an aromatic, lime-infused tomato and fermented fish nectar.
The story
Along the mangrove-lined shores of Basse-Guinée, coastal Susu fishermen return at midday with fresh catches destined straight for the Caldou pot. This bright, restorative fish broth is traditionally eaten over broken jasmine rice accompanied by a pungent, tart bissap or tamarind condiment. The depth of the broth hinges on the delicate balancing act between the sharp acidity of key limes and the deep umami of fermented dried marine condiments.
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