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, and palm oil, fragrantly flavoured with various spices.
Ingredients:
- 500g (1.1 lbs) of dried fish (cod or any white fish)
- 200g (7 oz) of fresh okra
- 2 medium onions
- 2 cloves of garlic
- 3 medium tomatoes
- 2 tablespoons of red palm oil
- 2 hot chili peppers
- 1 bunch of spinach
- Salt to taste
Preparation:
- Begin by soaking the dried fish in a bowl of water overnight. This will help to remove some of the salt and rehydrate the fish.
- The next day, rinse the fish thoroughly and place it in a large pot. Add water until the fish is covered and bring to a boil. Reduce the heat and let it simmer for about 20 minutes.
- In the meantime, prepare the vegetables. Chop the onions, garlic, and tomatoes. Cut the okra into slices and the spinach into large pieces.
- Once the fish has cooked, remove it from the pot, reserving the cooking water. Debone the fish and break it into small pieces.
- In the same pot, heat the red palm oil over medium heat. Add the chopped onions, garlic, and sauté until they become soft and translucent.