COPPER🇦🇴 Angola
Calulu recipe
A flavorful Angolan stew with fish and vegetables.
Ingredients
- 600 g white fish fillets
- 1 onion
- 2 tomatoes
- 1 bell pepper
- 200 g spinach
- 100 ml palm oil
- 3 garlic
- 1 tsp salt
- 1 tsp black pepper
- 500 ml water
How to make Calulu
- Chop 1 onion and 3 garlic cloves finely, and dice 2 tomatoes and 1 bell pepper.
- Heat 100 ml of palm oil in a large pot over medium heat until shimmering, about 2 minutes.
- Add the chopped onion and minced garlic, sautéing for 5 minutes until softened and translucent.
- Stir in the diced tomatoes and bell pepper, cooking for 5 more minutes until the mixture is tender and fragrant.
- Gently add 600 g of white fish fillets, 200 g of spinach, 500 ml of water, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- Cover the pot and simmer for 30 minutes until the fish is cooked through and flakes easily with a fork.
- Once cooked, remove from heat and let the dish rest for 5 minutes before serving.
- Serve the calulu hot with a side of rice or bread.
What is Calulu?
Calulu is a traditional dish from Angola, simmered in one pot, and takes about 90 minutes from start to finish. It is built around white fish fillets, spinach and palm oil. The recipe below uses 10 ingredients and is written out step by step.
How long does Calulu take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 5 dishes built on white fish fillets. The method runs to 8 steps, the longest being 30 minutes.
Any tips for making Calulu?
Use fresh fish for the best texture in the stew.
Copper documents Angola alongside 195 other countries. Throw a dart at the world map and let it decide what you cook tonight.