Calulu de Peixe

Name: Calulu de Peixe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Sao Tome and Principe
Ingredients: 1 kg firm white fish (fresh and dried, mixed), cleaned; 1 bunch okra, sliced; 2 cups jiló or eggplant, chopped; 1 bunch fresh greens (bitter greens or spinach); 1 onion, chopped; 3 tomatoes, chopped; 3 tablespoons palm oil; 2 cloves garlic, minced; 1 hot chili pepper

6 servings25 min prep45 min cookMedium Sao Tome and Principe

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The Story Behind It

The Tale of Calulu de Peixe

Calulu de peixe, a fish stew with leafy greens and palm oil, blends West and Central African cooking techniques with Portuguese colonial influence — the islands were a Portuguese colony from the 15th century, and enslaved Africans brought from the mainland shaped much of the local cuisine. It's considered a national dish.

Ingredients

Scale:· 6 servings

1 kg firm white fish (fresh and dried, mixed), cleaned
1 bunch okra, sliced
2 cups jiló or eggplant, chopped
1 bunch fresh greens (bitter greens or spinach)
1 onion, chopped
3 tomatoes, chopped
3 tablespoons palm oil
2 cloves garlic, minced
1 hot chili pepper

Instructions

1Heat palm oil in a large pot and sauté onion and garlic until fragrant.
2Add tomatoes and cook until they break down into a sauce.
3Layer in the fish, eggplant, and okra.
4Add the whole chili pepper and enough water to just cover.
5Cover and simmer gently for 20-25 minutes.
6Add the fresh greens and cook for another 10 minutes until everything is tender.
7Adjust seasoning and remove the whole chili before serving.
8Serve hot with funge (cassava or cornmeal porridge) or rice.

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