Caldou is Senegal's lighter, more delicate fish soup — a clear, gently acidic broth with fish and vegetables that provides a refreshing contrast to the richer thiéboudienne and mafé. The defining characteristic of caldou is its pleasant sourness, achieved through lemon juice or tamarind, which cuts through the richness of the fish and brightens the entire dish.

Caldou has Portuguese origins — the name itself reflects the Portuguese word "caldo" (broth), reflecting the long history of Portuguese contact with the Senegambia coast in the 15th and 16th centuries. Like many Senegalese dishes, it demonstrates how external influences have been absorbed and transformed into something distinctly Senegalese.

Caldou is always served over white rice, the acidic broth soaking into the grains beautifully. It is considered a lighter meal compared to thiéboudienne and is often the preferred choice during the hot season when heavy stews feel too rich. The dish showcases the Senegalese fisherman's tradition and the country's extraordinary access to fresh Atlantic seafood.