Calulu is a traditional Sao Tomean recipe for a classic stew of dried fish, okra and greens in a tomato and red oil base with chillies, garlic and onion. The full recipe is presented here and I hope you enjoy this classic Sao Tomean version of: Calulu.
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Calulu is a quintessential dish from the Sao Tome and Principe archipelago, a beloved emblem of the nation’s culinary traditions. This delightful stew is a beautiful fusion of African flavours and Portuguese influences, reflecting the islands’ rich history. At its core, Calulu is a hearty, slow-cooked stew of fish, vegetables, greens and palm oil, fragrantly flavoured with various spices. Calulu is the national dish of São Tomé and Principé.
Ingredients:
500g of dried fish (cod or any white fish)
200g of fresh okra; topped and tails then cut into rounds
2 medium onions, peeled and chopped
2 garlic cloves, peeled and chopped
3 medium tomatoes, chopped
2 tbsp of red palm oil
2 hot chillies (habanero or Scotch bonnet)
1 bunch of spinach, coarsely chopped
Salt to taste
Method:
Break the dried fish into pieces, wash thoroughly under cold running water to remove any sand and debris. Set in a bowl, cover with plenty of water then set aside to soak over night.
The following day, rinse the fish thoroughly and place it in a large pan. Add enough water to cover the fish then bring to a boil. Reduce the heat and let it simmer for about 20 minutes.
Once the fish is tender, remove from the pan (reserve the cooking liquid). De-bone the fish and break into smaller pieces.
Set the pan used to cook the fish over medium heat. Add the red palm oil and use to fry the onions and garlic for about 6 minutes, until soft and translucent.
Add the tomatoes and simmer for about 5 minutes, until starting to break down to a sauce. At this point return the fish to the pan, adding the okra and spinach. Pour over enough of the fish stock to just cover the ingredients then nestle in the whole chillies.
Bring to a simmer, cover and cook for about 20 minutes, until all the ingredients are tender.
Season to taste with salt then serve ladled into bowls.
