Santomean cuisine comprises thecuisine, dishes and foods ofSão Tomé and Príncipe, a Portuguese-speakingisland nation in theGulf of Guinea, off the western equatorial coast ofCentral Africa. The country consists of twoarchipelagos around the two main islands:São Tomé andPríncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres (155 and 140 mi), respectively, off the northwestern coast ofGabon.
Domestic food-crop production is inadequate to meet local consumption, so the countryimports much of its food.[1] In 1997, it was estimated that 90 percent of the country's food needs were met through imports[1] including meat and food grains.[1] In 2003, it was estimated that 8.33% of the country's total land isarable.[2]
Primary foodcrops include bananas,breadfruit,taro,maize,beans,papaya,palm oil, and primaryagricultural production crops forexport include cocoa,copra and coffee.[1][3] Fish and seafood is prominent in São Tomése and Príncipe cuisine, and thefishing industry contributes approximately 25 percent to the country'sgross domestic product.[1][4]Poultry is also raised in São Tomé and Príncipe.[1]
The nation's cuisine has been influenced and shaped by African and Portuguese settlers.[5]
Staple foods includefish,seafood,beans,maize and cookedbanana.[4][6]Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine.[4] The use of hot spices is prominent in São Tomése cuisine.[4]Coffee is utilized in various dishes as aspice orseasoning.[4] Breakfast dishes are often reheated leftovers from the previous evening's meal.[6]
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Street foods includestews,safú (a fruit) andcorn on the cob.[6]
Estufa de morcego is abat stewdelicacy that is served on saints days and duringfiestas.[6]
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