São Toméan cuisine is a flavorful blend of Portuguese, African, and island influences, heavily reliant on fresh seafood, tropical fruits, and rich stews. A staple dish is calulu, a savory fish or meat stew made with dried fish, vegetables, tomatoes, and palm oil, often served with rice or funge (a soft cassava or cornmeal mash). Muamba de galinha, a chicken stew with okra and palm oil, is another beloved local favorite.
Seafood is plentiful — grilled fish, octopus, and prawns are seasoned with lime, garlic, and chili and served with plantains or breadfruit. A local delicacy is smoked eel or snail stew, which you may find at traditional gatherings or coastal villages. Cocada amarela, a dessert made from egg yolks, coconut, and sugar, offers a sweet end to any meal. Don’t miss tasting São Tomé’s world-renowned organic chocolate, made from cacao harvested in local plantations — several chocolate tours and tastings are available, particularly at Claudio Corallo’s artisanal factory.