Sao Tomean Calulu is a traditional Sao Tomean recipe for classic one-pot stew of fish and prawns cooked with vegetables in a spiced tomato-based sauce flavoured with red palm oil thickened with okra and flour. The full recipe is presented here and I hope you enjoy this classic Sau Tomean version of: Sao Tomean Calulu.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1 kg grouper, cut into large steaks
500g peeled prawns
2 tomatoes, blanched, peeled and chopped
40g flour
4 okra, finely chopped
3 tbsp palm oil
3 aubergines, peeled and cubed
2 onions, chopped
small bunch of marjoram, chopped
1 byleaf
4 whole peppercorns
6 grains of paradise
3 cardamom pods
Method:
Add the tomatoes, palm oil, aubergines, okra and onions to a saucepan. Crush the peppercorns, grains of paradise and cardamom pods in a pestle and mortar and add these along with the bayleaf, marjoram, fish and prawns to the pot. Season with salt, then add sufficient water to just cover everything.
Bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the fish is done. Dissolve the flour to a slurry in a small volume of water and add to the pan. Allow the dish to thicken and serve with boiled, mashed, plantains.
Click on the image, above to submit to Pinterest.