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Socado de Peixe (Mashed Plantain and Smoked Fish Hash)
A deeply smoky, hearty Angolar mash of boiled green plantains pounded with flaked hot-smoked sea fish and warm palm oil.
The story
Socado de Peixe is a classic culinary staple of the Angolar fishing communities nestled along the lush southern coast of São Tomé, traditionally prepared for communal breakfasts or family lunches. The Angolar people historically dried and smoked their abundant catch over tropical hardwood fires to preserve it through the damp equatorial seasons. The term 'socado' derives from the Portuguese verb socar, referencing the rhythmic pounding of firm, boiled green cooking bananas or plantains directly in a heavy wooden mortar alongside aromatic palm oil.
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