Calulu de Peixe
A traditional fish stew straight from Angola, although influenced by Portugal.
Ingredients
3 onion (peeled and sliced)
3 tomato (large tomatoes, diced)
2 pounds spinach (rinsed and chopped)
3 cloves garlic (diced)
2 pounds fish (salted dry fish, soaked and diced)
2 pounds fish (fresh fish, diced)
1 pound okra (rinsed and trimmed)
2 cups vegetable oil (palm oil)
3 cloves garlic (peeled and chopped)
Instructions
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
30 minutes
Preparation time
10 minutes
Yield
4 servings
Notes
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.
Source
fish and seafood, vegetables
simmering, main course
Angolan food recipes
Food in Africa
Food in Africa