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Kaldou (Braised Fish with Lime, Onions, and White Rice)
Firm white sea fish gently poached in a bright, citrus-spiked onion broth enriched with red palm oil and accompanied by steamed white rice.
The story
Kaldou is an iconic specialty of the Lebou fishing communities along the Petite Côte and southern Casamance, savored primarily during hot afternoon gatherings when heavier tomato-based rices feel too dense. Its signature identity relies on a pale, lime-infused onion broth tempered with just a finishing touch of fragrant red palm oil (diw tiir). Traditional cooks insist on piercing the poached fish flesh with lime juice and crushed garlic before it enters the broth, ensuring the poaching liquid remains delicately sweet rather than greasy. It is served communal style, with lime-seasoned onion confit spooned generously over steamed broken jasmine rice.
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