Calulu de Peixe (Fish Calulu)

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Calulu de Peixe (Fish Calulu)

Calulu de Peixe (Fish Calulu) is a traditional Angolan recipe for a classic stew of dried, salted, fish, fresh fish onion, tomatoes and hot chilli cooked in red palm oil with okra and sweet potato leaves. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Fish Calulu (Calulu de Peixe).

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

Rating:

Tags : Chilli Recipes Vegetable Recipes Angola Recipes

Ingredients:

1kg dried, salted, fish (salt cod can be used) — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
1kg fresh fish, cut into steaks
1 onion, finely sliced
3 large, ripe, tomatoes, chopped
1 hot chilli (eg Scotch bonnet), very finely chopped
500g okra, trimmed and sliced
1kg sweet potato leaves (or cassava leaves) [substitute blanched collard greens or kale]
3 garlic cloves
1 tsp sea salt
juice of 1 lemon
300ml red palm oil
2 courgettes, sliced

Method:

Add the dried fish to a bowl, cover with boiling water and set aside for 20 minutes. After this time drain he fish and pour more hot water to cover then set aside for 1 hour.

Meanwhile, add the fresh fish to a bowl and season with the garlic, salt and lemon juice. Set aside to marinate for 20 minutes.

In a large pot, alternate layers of dried fish, fresh fish, sliced onion, sliced courgettes, sweet potato leaves and sliced okra. Combine the palm oil with any remaining fish marinade and the hot chilli then pour over the contents of the pot. Bring to a simmer then cook for about 50 minutes, or until the contents of the pot are tender. Serve hot with funje (also known as funge) and palm oil beans