Calulu recipe

Angolan layered stew where rehydrated dried and smoked fish meets fresh fish, okra and sweet potato leaves under red palm oil, eaten with funge.

2 hours and 20 minutesmedium10 ingredients

Ingredients

• 300 g dried smoked fish
• 400 g fresh firm fish
• 100 ml red palm oil
• 200 g okra
• 300 g sweet potato leaves
• 1 onion
• 3 tomatoes
• 4 clove garlic
• 1 chili
• 1 tsp salt

How to make Calulu

1. Rinse 400 g dried smoked fish, cover with boiling water for 20 minutes, drain, cover with boiling water again and leave 1 hour. Drain and pull out skin and bones. This soak cannot be shortened; it is what makes the dish edible.
2. Slice 1 onion, 4 garlic cloves and 3 tomatoes and spread them over the bottom of a heavy pot.
3. Layer on top: the rehydrated dried fish, then 400 g fresh firm fish cut into chunks, then 200 g trimmed okra, then 300 g sweet potato leaves (or cassava leaves) shredded.
4. Pour over 100 ml red palm oil and 300 ml water. Red palm oil is not interchangeable with olive or sunflower oil, it gives the stew its colour and its taste.
5. Cover and cook on low heat for 40 minutes without stirring; shake the pot occasionally so nothing catches.
6. Add 1 chopped chili and salt to taste, then cook uncovered 10 more minutes until the okra is tender and the sauce has thickened.
7. Serve with funge (cassava or maize porridge) and beans cooked in palm oil.

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