Calulu de Peixe (Fish Calulu)
This Angolan signature fish stew combines delicious vegetables cooked in red palm oil with okra and sweet potato leaves. It is unbelievably rich in flavours and spices, and is one of the most popular dishes in Angolan cuisine for good reason. It is typically served with funje, a mashed potato-like substance made from cassava flour.
This recipe was kindly contributed by Josefa Leonel Correia Sacko, African Union Commissioner for Rural Economy and Agriculture.
- 2 lb dried and smoked fish
- 1 finely chopped onion
- 3 chopped tomatoes
- 1 finely chopped scotch bonnet chili
- 1 lb okra (trimmed and sliced)
- 2 lb sweet potato leaves
- 4 chopped garlic cloves
- 1.2 cups red palm oil
- salt
- 1 tbsp. lemon juice
- 2 sliced courgettes
Wash the fish thoroughly. Place in a bowl, cover with boiling water and set aside for 20 mins. Drain the water, add boiling water again, then set aside again for 1 hour. Remove the skin and bones from the fish. In a large saucepan, alternate layers of fish, onion, tomatoes, garlic, courgettes, sweet potato leaves and okra. Add the palm oil, chili, and salt (to taste). Bring to a simmer and cook for about 40 mins, or until the contents of the pot are tender.
Serve the calulu with funje. Bring 2 cups of water to a boil. Meanwhile, beat 0.5 cups of fufu (cassava flour) in a bowl with 2 cups of cold water until the mixture is smooth and consistent. Add the hot water while stirring well. Cover and place in an oven, pre-heated to 355°F. Bake for about 45 mins, or until the mixture has thickened to a dough-like consistency.
It is typically served with funje, a mashed potato-like substance made from cassava flour.
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