Ingredients
- Fish: Whole white fish with firm flesh (Dorade or Tilapia type), cleaned and scaled.
- Vegetables:
- Onions (2-3 large, chopped).
- Fresh tomato (1 large, diced).
- Okra (about 5-8 pieces).
- Diakhatou (African bitter eggplant).
- Aromatics and Seasoning:
- Guedj or Yeet (small pieces of dried/fermented fish for depth of authentic taste).
- Nokoss: A mixture of garlic, black pepper and chili pepper.
- Fresh lime or yellow juice (the key ingredient).
- Vegetable oil (about 4-5 tablespoons).
- Stock cube (optional) and salt.
- Accompaniments: White rice and Beugueuthie (a side sauce made from sorrel/hibiscus leaves and okra).
Preparation Steps
1. Brown the base
Heat the oil in a large pot. Add the sliced onions and sauté until translucent and just starting to brown. Add the chopped tomato and cook for 2 to 3 minutes until softened.
2. Prepare the broth
Add about 1 liter of water to the pot. Incorporate your Guedj (dried fish), Nokoss (garlic/pepper paste), salt and stock cube. Bring to a simmer.
3. Add vegetables and acidity
Add the Diakhatous whole and the Okra. Most importantly, pour in the fresh lemon juice. The acidity of the lemon is what defines a true Caldou.
4. Cooking fish
Place your pieces of fish in the broth. Add a whole habanero pepper on top (don't pierce it if you want the flavor without the extreme heat). Cover the pot and simmer for 15 to 20 minutes until the fish is cooked through and the vegetables are tender.
5. Beugueuthie (accompanying sauce)
In a separate small saucepan, boil sorrel (hibiscus) leaves and a few pieces of okra. Once soft, drain them and mash them together (or blend them) with a pinch of salt and a squeeze of lemon until you obtain a thick, green and tangy puree.