In today's world, Cuisine of São Tomé and Príncipe has become a topic of interest that generates debate and discussion in different areas. With the passage of time, Cuisine of São Tomé and Príncipe has acquired relevance in society and its impact has been noted in different aspects of daily life. From its origin to the present, Cuisine of São Tomé and Príncipe has undergone significant transformations that have marked its evolution and development. In this article, we will explore various aspects related to Cuisine of São Tomé and Príncipe, analyzing its influence in various contexts and examining its importance in the contemporary world.
Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about 140 kilometres (87 mi) apart and about 250 and 225 kilometres (155 and 140 mi), respectively, off the northwestern coast of Gabon.
Domestic food-crop production is inadequate to meet local consumption, so the country imports much of its food. In 1997, it was estimated that 90 percent of the country's food needs were met through imports including meat and food-grains. In 2003, it was estimated that 8.33% of the country's total land is arable.
Primary food crops include bananas, breadfruit, taro, maize, beans, papaya, palm oil, and primary agricultural production crops for export include cocoa, copra and coffee. Fish and seafood is prominent in São Tomése and Príncipe cuisine, and the fishing industry contributes approximately 25 percent to the country's gross domestic product. Poultry is also raised in São Tomé and Príncipe.
The nation's cuisine has been influenced and shaped by African and Portuguese settlers.
Staple foods include fish, seafood, beans, maize and cooked banana. Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine. The use of hot spices is prominent in São Tomése cuisine. Coffee is utilized in various dishes as a spice or seasoning. Breakfast dishes are often reheated leftovers from the previous evening's meal.
Street foods include stews, safú (a fruit) and corn on the cob.
Estufa de morcego is a bat stew delicacy that is served on saints days and during fiestas.