Santomean cuisine comprises the cuisine, dishes and foods of São Tomé and Príncipe, a Portuguese-speaking island nation in the Gulf of Guinea, off the western equatorial coast of Central Africa. The country consists of two archipelagos around the two main islands: São Tomé and Príncipe, located about apart and about , respectively, off the northwestern coast of Gabon. Overview Domestic food-crop production is inadequate to meet local consumption, so the country imports much of its food. In 1997, it was estimated that 90 percent of the country's food needs were met through imports. Furthermore, the country is not self-sufficient in meat and food-grain production, and is reliant upon imports of these foods. In 2003, it was estimated that 8.33% of the country's total land is arable. Primary food crops include bananas, breadfruit, taro, maize, beans, papaya, palm oil, and primary agricultural production crops for export include cocoa, copra and coffee. Fish and seafood is prominent in São Tomése and Príncipe cuisine, and the fishing industry contributes approximately 25 percent to the country's gross domestic product. Poultry is also raised in São Tomé and Príncipe. The nation's cuisine has been influenced and shaped by African and Portuguese settlers. Common foods Staple foods include fish, seafood, beans, maize and cooked banana. Tropical fruits such as pineapple, avocado and bananas are a significant component of the cuisine. The use of hot spices is prominent in São Tomése cuisine. Coffee is utilized in various dishes as a spice or seasoning. Breakfast dishes are often reheated leftovers from the previous evening's meal. Arroz doce is a traditional breakfast food prepared with sweet corn and coconut Banana pap is a porridge Barriga de peixe is a traditional Santomean dish of grilled fish served with rice, breadfruit or manioc (cassava) Blablá Broa—cornmeal and rye bread Cachupa is a dish prepared with green beans, broad beans and corn. Calulu is a traditional dish prepared with grouper or smoked fish, prawns, tomato, okra, aubergines (eggplant), onion, and spices, including grains of paradise. Some versions of the dish may include or use smoked chicken, breadfruit, óssame (a red, bulbous fruit) or bananas. It takes around five hours for traditional calulu to be prepared. Chicken Chicken with coffee sauce is prepared with chicken, coffee, white wine, cream, garlic, coffee beans and spices Coconut Djogo Flying fish, both cooked and dried varieties Jackfruit Mango Omelettes Boiled pork is a dish prepared with