Djogo (São Tomé Spiced Herb & Red Palm Rice with Crispy Fish) – Authentic São Tomé and Príncipe Recipe
Savory golden-red island rice served alongside crisp-fried fish and sweet plantains.
- Country of Origin
- 🇸🇹 São Tomé and Príncipe (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Fragrant rice cooked with red palm oil and herbs, Crisp pan-fried ocean fish, Caramelized plantains, Garlic, Ginger
Ingredients for Djogo (São Tomé Spiced Herb & Red Palm Rice with Crispy Fish) (4 Servings)
- 1.25 lbs (or 2.5 cups) fragrant rice cooked with red palm oil and herbs, prepped into bite-sized pieces
- 1.5 cups crisp pan-fried ocean fish, washed and trimmed
- 1 cup caramelized plantains
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional São Tomé and Príncipe seasoning (ginger, island thyme and basil, malagueta pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and garlic until golden.
- Add ginger, island thyme and basil, malagueta pepper along with fragrant rice cooked with red palm oil and herbs and crisp pan-fried ocean fish, searing for 4–5 minutes to build savory depth.
- Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
- Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
- Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with caramelized plantains.