Caldou

Name: Caldou
Yield: 400.00 ml
Cuisine: Senegal
Ingredients: 180.00 g Fresh whole fish simmered in lemon-onion-garlic-Dijon broth (essentially unbodied yassa liquid; associated with Lebou fishing community of Cap-Vert — simple, lemon-forward, clean, very fresh); 30.00 ml Lemon juice, onion, garlic and Dijon mustard (the Lebou coastal flavour signature — the same aromatics as yassa but in broth rather than caramelised-onion form); 0.00 g Plain or broken rice (served alongside)

Descubra Caldou, um prato de Senegal: ingredientes, informações nutricionais, 213 calorias por porção e origem cultural.

Caldou — Senegal

Caldou is a light fish broth seasoned with lemon and mustard, showcasing the fresh flavors of coastal Senegalese cuisine.

Alimentos: Caldou

180.00 g Fresh whole fish simmered in lemon-onion-garlic-Dijon broth (essentially unbodied yassa liquid; associated with Lebou fishing community of Cap-Vert — simple, lemon-forward, clean, very fresh)
30.00 ml Lemon juice, onion, garlic and Dijon mustard (the Lebou coastal flavour signature — the same aromatics as yassa but in broth rather than caramelised-onion form)
0.00 g Plain or broken rice (served alongside)