Calulu de Peixe (Fish and Greens Stew)
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The Tale of Calulu de Peixe (Fish and Greens Stew)
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Calulu, a stew of fish or meat simmered with leafy greens, okra, and palm oil, is a foundational dish across Angola and São Tomé and Príncipe, reflecting the shared Lusophone culinary heritage of former Portuguese colonies in Africa. In São Tomé, it's typically built on local fish and the island's own smoked or dried catch.
Ingredients
Scale:· 6 servings
- 2 lbs firm white fish, cut into chunks (fresh and dried mixed if available)
- 1/2 cup palm oil
- 1 onion, chopped
- 3 tomatoes, chopped
- 4 okra pods, sliced
- 4 cups mixed greens (pumpkin leaves or spinach), chopped
- 1 eggplant, cubed
- 3 cloves garlic, minced
- 2 cups water
- Cooked fufu or rice, for serving
Instructions
- 1Heat palm oil in a pot and sauté onion and garlic until soft.
- 2Add tomatoes and cook until they break down, about 8 minutes.
- 3Add water, eggplant, and okra, and simmer 10 minutes.
- 4Gently add the fish and simmer 15 minutes until just cooked through.
- 5Stir in the greens and simmer 5-8 more minutes until wilted and the stew has thickened slightly.
- 6Season with salt and serve hot with fufu or rice.
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