Welcome to the Celtnet Recipes São Tomé and Príncipe Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Central African country of São Tomé and Príncipe. Here you will find all the recipes from São Tomé and Príncipe on this site all gathered into one place. I have attempted to gather together here as many São Tomé and Príncipe recipes as possible. The current collection represents the largest gathering of São Tomé and Príncipe recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to São Tomé and Príncipe given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

São Tomé and Príncipe and its Cuisine

São Tomé and Príncipe, oficially: República Democrática de São Tomé e Príncipe; Democratic Republic of São Tomé and Príncipe is an island nation in the Gulf of Guinea, off the western equatorial coast of Africa. It consists of two islands: São Tomé and Príncipe, located about 140 kilometres apart and about 250 and 225 kilometres respectively, off of the northwestern coast of Gabon. The capital and largest city is São Tomé and the islands gained their independence from Portugal on July 12>sup>th 1975. São Tomé and Príncipe is the second smallest (in terms of population) African country (larger only than Seychelles). It is the smallest country in the world that is not a former UK dependency, a former US trusteeship, or a European microstate. It is also the smallest Portuguese-speaking country. All of the island's populatoin represent various ethnic groups that have migrated tothe islands since they were discovered by the Portugese in 1485. The seven identifiable groups are: Mestiços, or mixed-blood, descendants of Portuguese colonists and African slaves brought to the islands during the early years of settlement from Benin, Gabon, and Congo (these people also are known as filhos da terra or "sons of the land"); Angolares, reputedly descendants of Angolan slaves who survived a 1540 shipwreck and now earn their livelihood fishing; Forros, descendants of freed slaves when slavery was abolished; Serviçais, contract laborers from Angola, Mozambique, and Cape Verde, living temporarily on the islands; Tongas, children of serviçais born on the islands; Europeans, primarily Portuguese and Asians, mostly Chinese minority, including Macanese people of mixed Portuguese and Chinese blood from Macau. São Tomé and Príncipe has four national languages: Portuguese (the official language, spoken by 95% of the population), and the Portuguese-based creoles Forro (85%), Angolar (3%) and Principense (0.1%). French is also learned in schools, as the country is a member of Francophonie.

The population of São Tome and Principe is vary varied, reflecting the diverse populations of these islands. The foundation of the cuisine, however, is hot spices though local Sao Tomese cuisine is famous for its fresh fish and seafood, and tropical fruits like bananas, pineapple, or avocado. Maize forms the country's staple.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from São Tomé and Príncipe follows (limited to 100 recipes per page). There are 4 recipes in total:


Page 1 of 1



Boiled Pork
     Origin: Sao Tome
Cubed Chicken with Coffee Sauce
     Origin: Sao Tome
Canjica
     Origin: Sao Tome
Sao Tomean Calulu
     Origin: Sao Tome

Page 1 of 1



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stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Central Africa picked out in red. Central Africa is formed from nine states: 1: Angola; 2: Cameroon; 3: Central African Republic; 4: Chad; 5: Democratic Republic of the Congo; 6: Republic of the Congo; 7: Equatorial Guinea; 8: Gabon; 9: Sāo Tomé and Principe.

This list of São Tomé and Príncipe recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

Baking Cakes Made Easy

By gwydion | Published 2008-06-22 13:47:00 | 2008 Recipes and Cookery Articles |

Recipe Information:

Here is a simple step-by-step guide to letting you get the most from your cake baking. This article takes you through some of the history, science and practicalities of cake making so you will know not only what to do, but why your should do it. Armed with this information you can turn out perfect light and creamy cakes time after time...

Eggs in Cookery - the Magic of Eggs

By gwydion | Published 2008-11-09 09:10:33 | 2008 Recipes and Cookery Articles |

Recipe Information:

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

Classic Curry Recipes - Create the Perfect Curry

By gwydion | Published 2008-10-24 11:54:49 | 2008 Recipes and Cookery Articles |

Recipe Information:

A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information:

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

Waffles for Breakfast - The Art of Waffle Cooking

By gwydion | Published 2008-09-30 14:57:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

This article gives an introduction to the history of that classic breakfast food, the waffle, starting form the Medieval European origins to the invention of the classic American waffle. Recipes for traditional and chiffon waffles are also given as well as some ideas of how to adapt and very these classic recipes.

Cooking with Hazelnuts - Hazelnut-based Recipes

By gwydion | Published 2008-10-15 18:38:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Making the Most of Chicken - Chicken Recipes

By gwydion | Published 2008-10-23 14:36:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chicken is perhaps one of the most versatile meats available to the cook. Partly because chickens grow quickly but also because chicken meat, if cooked properly, remains tender and succulent during the cooking process. Chicken also lends itself to a vast array of cooking methods from stewing to roasting. Here you will learn a little about chickens and chicken meats along with two classic chicken recipes.

Traditional Barbecue Recipes

By gwydion | Published 2008-11-19 18:37:55 | 2008 Recipes and Cookery Articles |

Recipe Information:

Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.


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