fragu

Fragu is a traditional dish from the island of São Tomé, part of the São Tomé and Príncipe archipelago in the Gulf of Guinea. It is a staple food in the local cuisine, known for its simplicity and rich flavors. The dish consists of a thick porridge made from cassava flour, which is a staple crop in the region. The flour is mixed with water and cooked until it reaches a porridge-like consistency, often accompanied by a side of stew or soup.

The preparation of fragu involves grinding cassava roots into a fine flour, which is then mixed with water to form a batter. This batter is cooked in a large pot over low heat, stirring continuously to prevent lumps from forming. The cooking process can take several hours, allowing the flavors to meld together and the porridge to thicken. The final product is a smooth, creamy porridge with a slightly sweet taste.

Fragu is typically served with a variety of accompaniments to enhance its flavor. Common sides include a spicy stew made with palm oil, onions, garlic, and various spices, as well as a soup made from palm oil, vegetables, and meat or fish. The dish is often garnished with fresh herbs and spices to add a burst of flavor.

Fragu is not only a culinary delight but also a cultural symbol of São Tomé. It is often served during special occasions and family gatherings, reflecting the island's rich culinary traditions and the importance of community and togetherness. The dish's simplicity and versatility make it a beloved food among the local population, who take pride in its preparation and enjoyment.