 | Draft article not currently submitted for review.
This is a draft Articles for creation (AfC) submission. It is not currently pending review. While there are no deadlines, abandoned drafts may be deleted after six months. To edit the draft click on the "Edit" tab at the top of the window. To be accepted, a draft should:
It is strongly discouraged to write about yourself, your business or employer. If you do so, you must declare it. Where to get help
How to improve a draft
You can also browse Wikipedia:Featured articles and Wikipedia:Good articles to find examples of Wikipedia's best writing on topics similar to your proposed article. Improving your odds of a speedy review To improve your odds of a faster review, tag your draft with relevant WikiProject tags using the button below. This will let reviewers know a new draft has been submitted in their area of interest. For instance, if you wrote about a female astronomer, you would want to add the Biography, Astronomy, and Women scientists tags. Editor resources
Last edited by Cielquiparle (talk | contribs) 2 days ago. (Update) |
 | This article has multiple issues. Please help improve it or discuss these issues on the talk page. (Learn how and when to remove these template messages)
|
 Caldou or Kaldou | |
| Alternative names | Kaldou |
|---|---|
| Place of origin | Senegal |
Caldou, also spelled Kaldou, is a well-known traditional dish from Senegal, particularly associated with the coastal regions. It is a broth-based meal primarily prepared with fresh fish and vegetables. The dish shares some visual similarities with the popular Senegalese Yassa, another fish-based dish, but differs significantly in its flavor profile and preparation techniques.
At its core, caldou is built around the natural flavors of fresh fish, which are simmered in a broth. The sauce is enhanced with ingredients like onions, tomatoes, and a blend of local spices. Often, tamarind or lime juice is added, lending the dish its signature tangy taste. The fish is cooked gently to retain its tenderness, while the vegetables, such as carrots, cassava, and potatoes, provide a balance of textures and flavors. The simplicity of the ingredients allows the freshness of the seafood to shine through, making caldou a distinctive Senegalese culinary experience.
Traditionally served with rice, caldou reflects the country’s deep connection to the sea and its rich agricultural heritage. Although similar to Yassa in appearance due to the presence of fish and vegetables, caldou's flavor is more delicate, often described as lighter and more fragrant compared to the bold, lemony kick of Yassa.
This dish is a great representation of Senegalese cuisine, highlighting the importance of fresh, local ingredients and the cultural significance of fish as a staple food in the region.
External Links
editReferences
edit | This food-related article is a stub. You can help Wikipedia by expanding it. |