Caldou (Senegalese Lemon Fish Broth)

Method

1. 1

   Simmer the onion, garlic, okra and the whole scotch bonnet in water 10 minutes to build a fragrant base broth.

   💡 Keep the scotch bonnet whole — a burst pepper turns caldou fiery instead of fragrant.

2. 2

   Slip the fish into the broth along with the palm oil.

3. 3

   Squeeze in the lemon juice and poach the fish gently 12 minutes, keeping the broth at a bare simmer.

   💡 Gently means gently — caldou fish should flake, not fray.

4. 4

   Meanwhile, cook the broken rice in a separate pot of salted water until tender, then drain.

5. 5

   Check the fish is opaque and flakes easily with a fork; lift it out carefully so it stays whole.

6. 6

   Spoon the rice into bowls, ladle the fish and broth over the top, and finish with a squeeze of extra lemon. Light, bright, done.