Coca de Recapte with a São Toméan Twist

Ingredients

In this São Toméan adaptation of Coca de Recapte, we incorporate local ingredients and spices to infuse the dish with the flavors of São Tomé and Príncipe. The original Spanish recipe is enhanced with tropical elements, such as the addition of palm oil and the use of local vegetables and spices, giving it a unique twist that celebrates the culinary traditions of São Toméan cuisine. We alse have the original recipe for Coca de recapte, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1 tablespoon (15ml) palm oil 1 tablespoon (15ml) palm oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tomatoes, thinly sliced 2 tomatoes, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1 teaspoon (5g) ground ginger 1 teaspoon (5g) ground ginger
• 1 teaspoon (5g) paprika 1 teaspoon (5g) paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 52g, 4g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt. Mix well.
2. 2.
   Add the palm oil and warm water to the dry ingredients. Knead the dough until it becomes smooth and elastic.
3. 3.
   Cover the dough with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it doubles in size.
4. 4.
   Preheat the oven to 200°C (400°F).
5. 5.
   In a skillet, heat a tablespoon of palm oil over medium heat. Add the minced garlic and sauté until fragrant.
6. 6.
   Add the sliced onions and cook until they become translucent.
7. 7.
   Add the bell peppers, tomatoes, ground coriander, ground ginger, paprika, salt, and pepper. Cook for about 5 minutes, until the vegetables are slightly softened.
8. 8.
   Roll out the dough into a thin rectangular shape and transfer it to a baking sheet.
9. 9.
   Spread the cooked vegetable mixture evenly over the dough.
10. 10.
    Bake in the preheated oven for 15-20 minutes, or until the crust turns golden brown.
11. 11.
    Remove from the oven and garnish with fresh cilantro leaves.
12. 12.
    Slice and serve warm.

Treat your ingredients with care...

• Palm oil — Palm oil adds a distinct flavor to this dish. If you prefer a milder taste, you can substitute it with another vegetable oil of your choice.

Tips & Tricks

• For an extra kick of heat, you can add a pinch of chili flakes to the vegetable mixture.
• Experiment with different São Toméan spices, such as malagueta pepper or cinnamon, to add a unique twist to the dish.
• Serve the Coca de Recapte with a side of fresh São Toméan salsa for a burst of tangy flavors.

Serving advice

Serve the São Toméan-inspired Coca de Recapte as a main course alongside a fresh green salad. It can also be enjoyed as a delightful appetizer or snack.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped cilantro leaves on top of the baked Coca de Recapte. The vibrant colors of the vegetables will make the dish visually appealing.