Calulu for Independence Day Feast (Calulu de Festa)
The Quirky Foodster Team
Ingredients
- Mixed fish (fresh and smoked), cleaned — 1 kg (2.2 lb)
- Okra, sliced — 500 g (1 lb)
- Local leafy greens (or spinach), chopped — 500 g (1 lb)
- Eggplants, cubed — 3
- Onions, chopped — 2
- Garlic, minced — 5 cloves
- Tomatoes, chopped — 5
- Red palm oil — 150 ml (2/3 cup)
- Scotch Bonnet peppers, whole — 1-2
- Water — 800 ml (3 1/3 cups)
- Salt, — to taste
Method
- Heat the palm oil in a very large pot and sauté the onions and garlic until fragrant.
- Add the tomatoes and cook until softened into a sauce.
- Add the eggplant and cook 5-6 minutes.
- Add the fish, greens, okra, scotch bonnet peppers and water.
- Bring to a simmer and cook gently for 30-35 minutes until the fish is cooked through and vegetables are tender.
- Season with salt and remove the scotch bonnets before serving hot to the gathered celebration, typically with funge or rice.
Introduction: A larger, more generous version of calulu prepared for Sao Tome and Principe's Independence Day celebrations.
Cultural Background: Independence Day, celebrating Sao Tome and Principe's freedom from colonial rule, is marked with community feasts, and calulu — the national dish — takes centre stage, often cooked in large quantities to share.
Tips: Cook in batches if your pot isn't large enough, keeping portions warm together. Taste and adjust seasoning carefully given the larger batch size.
Variations: Add extra smoked fish for a richer communal version; increase greens generously to feed a larger crowd.
Storage: Store in airtight containers in the refrigerator for up to 2 days.
Reheating: Reheat gently in a large covered pot over low heat, stirring occasionally.
Nutrition: Approx. 400 kcal, 30 g protein, 18 g carbohydrate, 24 g fat per serving.
FAQs:
Q: When is Sao Tome and Principe's Independence Day?
A: The country celebrates its independence on 12 July each year.
Q: Why is calulu the centrepiece of this celebration?
A: As the national dish, it embodies Santomean culinary identity, making it a fitting centrepiece for national celebrations.
- Mixed fish (fresh and smoked), cleaned — 1 kg (2.2 lb)
- Okra, sliced — 500 g (1 lb)
- Local leafy greens (or spinach), chopped — 500 g (1 lb)
- Eggplants, cubed — 3
- Onions, chopped — 2
- Garlic, minced — 5 cloves
- Tomatoes, chopped — 5
- Red palm oil — 150 ml (2/3 cup)
- Scotch Bonnet peppers, whole — 1-2
- Water — 800 ml (3 1/3 cups)
- Salt, — to taste
Please log in to leave a comment.