Calulu

Angolan Calulu

A slow-simmered Angolan stew of dried and fresh fish with okra, tomato, onion and leafy greens in palm oil, traditionally served with funge (cassava-fLOUR porridge) or rice.

Prep

30 min

Cook

90 min

Total

120 min

Serves

4

Difficulty

Medium

Recipe ingredients

• •150 g (5½ oz) dried fish (e.g. dried cod or stockfish), soaked overnight in cold water, or 2 hours in hot water, then drained and shredded
• •500 g (1 lb 1½ oz) fresh firm white fish fillets, tilapia, sea bream or hake; cut into large chunks
• •80 ml (⅓ cup) red palm oil, unrefined; substitute regular palm oil or, in a pinch, a mix of 2 tbsp vegetable oil and 1 tbsp tomato paste for colour
• •3 whole medium onions, finely sliced
• •400 g (14 oz) ripe tomatoes, grated on a box grater (skin discarded) or chopped
• •200 g (7 oz) okra, topped, tailed and sliced into 1 cm (½ inch) rounds
• •250 g (9 oz) leafy greens, cassava leaves (traditional, if available frozen), or spinach/kale as a substitute; roughly chopped
• •3 whole garlic cloves, crushed
• •1 whole hot chilli pepper, whole, or to taste; bird's eye or piri-piri
• •750 ml (3 cups) water, or light fish stock
• •10 g (2 tsp) salt, to taste - dried fish is already salty, so season at the end
• •1 whole bay leaf, optional

Steps

1. 1 Soak the dried fish in cold water overnight (or in hot water for 2 hours) to soften and desalinate. Drain, rinse, and shred into bite-sized pieces, discarding any bones.
2. 2 Heat the palm oil in a large heavy pot over medium heat. Add the sliced onions and fry gently for 8–10 minutes until soft and translucent, stirring often.
3. 3 Add the garlic and the grated tomato. Cook, stirring, for 10–12 minutes until the tomato darkens and the oil begins to separate from the paste.
4. 4 Add the shredded dried fish, bay leaf, chilli and 500 ml (2 cups) of the water. Stir, bring to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally, until the dried fish has broken down into the sauce.
5. 5 Add the okra and the chopped greens. Stir through, add the remaining 250 ml (1 cup) water if the stew looks dry, and simmer uncovered for 20 minutes. The okra should be tender but not disintegrating.
6. 6 Nestle the fresh fish chunks into the stew, spooning sauce over them. Cover and simmer gently for 10–12 minutes, until the fresh fish is opaque and flakes easily when tested with a knife - it should reach an internal temperature of at least 63 °C (145 °F).
7. 7 Taste and adjust the salt (the dried fish may already provide enough). Simmer uncovered for a final 5 minutes if you want a thicker stew.
8. 8 Serve hot with funge or plain white rice.