Kaldu (Senegalese Caldou) is a traditional Senegalese recipe for a classic dish of fish and smoked fish cooked in a red oil sauce with okra, bitterball and chilli that's served on a bed of rice with a hibiscus leaf sauce and served on a bed of rice. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Caldou (Kaldu).
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Kaldou (caldou) is a dish originating from Casamance, in the south of Senegal. It is a very popular dish, especially in summer because this is the time that the young bissap leaves (beuguethie) are in season.
Ingredients:
Ingredients:
1 large fish (about 1kg), cleaned and scaled
1 kg of rice, cooked
2 garlic cloves
2 stock cubes
4 okra, stem end removed
1 fresh, hot, chilli
1 diakhatou (African aubergine or bitterball)
1 piece of guédji (salted and dried fish also known as stockfish), thoroughly washed
1 bunch of bissap (hibiscus/sorrel) leaves
4 onions
100ml oil (preferably red palm oil)
juice of 1 1/2 lemons
1/2 lemon, sliced
1/2 green bell pepper, chopped
salt, to taste
freshly-ground black pepper, to taste
chilli powder, to taste
Method:
Cut the fish into two pieces and set aside. Pound together the bell pepper, 1 clove garlic, pinch of salt, 1/2 tsp black pepper and 1/2 tsp chilli powder in a mortar to form a smooth paste. Cut slashes in the side of the fish then rub the paste all over both inside and outside.
Heat he oil in a pan, add the chopped onion and fry for about 5 minutes, until beginning to brown.
Pour in 1l (4 cups) water, the juice of the lemon, then season with a pinch of salt, 1/4 tsp black pepper and 1/4 tsp chilli powder along with the stockfish, broken into pieces. Stir well to combine then add the diakhatou, the okra and the fresh chilli. Stir to combine then add the two fish halves. Cover and cook for 30 minutes.
For the beugueuthie (hibiscus/sorrel leaf) sauce. Bring a pan of water to a boil, add the bissap leaves and cook for 10 minutes. Drain in a colander then drain the leaves and pound in a mortar with the cooked okra, a pinch of salt and the juice of 1/2 lemon.
To serve, arrange the rice on a serving dish or platter. Scatter over the vegetables and their sauce. Arrange the fish on top.
Serve accompanied by the beugueuthie sauce and the lemon slices.
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