Ensopado de Coco

About This Recipe

Ensopado de Coco is one of São Tomé's most celebrated dishes, combining the island's freshest Atlantic seafood with thick coconut milk, ripe tomatoes, and aromatic herbs. The stew is light yet rich, the coconut cream tempering the heat of chilli and brightening the natural sweetness of prawns and white fish. It is a dish that captures the island's tropical paradise quality in a single bowl.

Ingredients

Serves 4

• 400 mlcoconut milk
• 300 graw prawns, peeled and deveined
• 300 gwhite fish fillets, cut into chunks
• 2tomatoes, chopped
• 1red chilli, sliced
• 1 small bunchfresh coriander, chopped

Instructions

1. 1

   Make the base

   In a wide pan, cook tomatoes and chilli in a little oil over medium heat for 5 minutes until they break down into a sauce.

2. 2

   Add coconut milk

   Pour in coconut milk and bring to a gentle simmer. Season with salt.

3. 3

   Cook the seafood

   Add fish chunks and simmer 5 minutes. Then add prawns and cook 3–4 minutes more until prawns are pink and fish flakes easily.

4. 4

   Finish and serve

   Stir in fresh coriander. Serve immediately over white rice or with crusty bread.

Variations

• •

  Add squid rings for a mixed seafood version.

• •

  A squeeze of lime at the end adds brightness.

Storage

Best eaten fresh. Refrigerate up to 1 day; reheat gently.

Frequently Asked Questions