Mains
Calulu de Peixe — Fish and Vegetable Stew with Dried Fish
Ingredients
- - 400 g (14 oz) firm white fish fillets, cut into chunks
- - 150 g (5 oz) dried, salted fish, soaked overnight and flaked
- - 3 tbsp red palm oil
- - 1 onion, chopped
- - 3 garlic cloves, minced
- - 2 tomatoes, chopped
- - 1 eggplant, diced
- - 150 g (5 oz) okra, sliced
- - 200 g (7 oz) sweet potato leaves or spinach, roughly chopped
- - 1 piri-piri chilli, whole
- - 250 ml (1 cup) water
- - Salt, to taste
Method
- Soak the dried, salted fish in cold water overnight, changing the water once. Drain and flake, discarding any bones.
- Heat the palm oil in a large pot over medium heat and sauté the onion and garlic until fragrant, about 4 minutes.
- Add the tomatoes and cook until softened, about 6 minutes.
- Add the eggplant, water and whole chilli. Cover and simmer for 15 minutes until the eggplant begins to soften.
- Add the fresh fish, flaked dried fish and okra. Simmer gently, covered, for 15-20 minutes until the fresh fish is cooked through.
- Stir in the sweet potato leaves or spinach and cook for a further 5 minutes until wilted.
- Season with salt to taste (go easy, as the dried fish is naturally salty), remove the chilli, and serve hot with funge or rice.
Introduction: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, eggplant and palm oil into a deeply savoury, slow-cooked stew.
Cultural Background: Calulu is one of Angola’s most iconic traditional dishes, layering fresh and dried fish with sweet potato leaves (or spinach), okra, eggplant and palm oil into a deeply savoury, slow-cooked stew. It’s a dish steeped in Angolan heritage, often prepared for family gatherings and considered a point of national pride.
Tips: Soak the dried fish well in advance and taste before adding salt, as it’s naturally salty. Layer the vegetables in order of cooking time so nothing turns to mush. Traditional versions may include a mix of several vegetables — use what’s available and fresh.
Variations: Add smoked fish in addition to dried fish for extra depth. Substitute spinach or kale where sweet potato leaves aren’t available. Add pumpkin for natural sweetness that balances the dish.
Vegetarian/Vegan: Not applicable in its traditional form; the dish is defined by fresh and dried fish.
Storage: Refrigerate in an airtight container for up to 3 days; flavour improves the next day.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed.
Nutrition: Per serving (approx.): 310 kcal, 30 g protein, 12 g carbohydrates, 16 g fat, 5 g fibre.
FAQs:
Q: Where can I find dried salted fish? A: It’s available at African, Caribbean and some Asian grocery stores, often labelled ‘stockfish’ or ‘salted cod’. Q: Can I skip the dried fish? A: It’s central to the dish’s traditional flavour, but a fresh-fish-only version is a reasonable simplification if unavailable. Q: What can I use instead of sweet potato leaves? A: Spinach or kale are the most accessible substitutes.
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