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Calulu de Peixe

A traditional fish stew straight from Angola, although influenced by Portugal.


3 onion (peeled and sliced)
3 tomato (large tomatoes, diced)
2 lb spinach (rinsed and chopped)
3 clv garlic (diced)
2 lb fish (salted dry fish, soaked and diced)
2 lb fish (fresh fish, diced)
1 lb okra (rinsed and trimmed)
2 c vegetable oil (palm oil)
3 clv garlic (peeled and chopped)


Cook the soaked dry fish, set aside and season it if you like.

Put a bit of palm oil and garlic into a stew pot.

Layer on top the dried fish, fresh fish, onion, tomatoes, okra and spinach leaves in order.

Cover with the remaining palm oil and cook on a low heat until everything is done.

Total time
40 minutes
Cooking time
Preparation time
4 servings


The fish can be any dried fish and any fresh fish available.

The greens typically used are sweet potato leaves. Spinach are a good substitute.


fish and seafood, vegetables
simmering, main course
Angolan food recipes
Food in Africa