Entree: Sao Tome and Principe – Calulu (São Toméan fish and vegetable stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 1 lb (454 g) smoked or salted fish (such as smoked mackerel or salted cod), cleaned and flaked (if salted, soaked and rinsed)
- 3 tbsp (45 ml) palm oil (dendê)
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 0.5 oz / 15 g)
- 2 ripe tomatoes, chopped (about 10 oz / 300 g)
- 1 bell pepper, sliced (about 6 oz / 170 g)
- 1 cup (150 g) okra, trimmed and halved
- 1 medium eggplant, cubed (about 12 oz / 340 g)
- 2 medium sweet potatoes, peeled and cubed (about 1 lb / 450 g)
- 2 cups (100 g) cassava leaves or collard greens, chopped (substitute collards if cassava leaves unavailable)
- 1 cup (240 ml) coconut milk (optional, for a richer broth)
- 1 tbsp (15 ml) tomato paste
- 1 small hot pepper (Scotch bonnet or malagueta), whole (optional; remove for less heat)
- Salt to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped, for garnish

Instructions

1. If using salted fish, soak it in several changes of cold water for several hours or overnight to remove excess salt; drain, flake into large pieces, and set aside. If using smoked fish, rinse and flake into pieces.
2. Heat the palm oil in a large heavy pot over medium heat. Add the sliced onions and sauté until soft and translucent, 5–7 minutes. Stir in the minced garlic and cook 1 minute until fragrant.
3. Add the tomato paste and chopped tomatoes, stirring to combine; cook until the tomatoes begin to break down and the mixture is saucy, about 5 minutes.
4. Add the bell pepper, eggplant, and sweet potato cubes to the pot. Pour in about 1 cup (240 ml) water, bring to a simmer, cover, and cook 10–12 minutes until the sweet potatoes and eggplant begin to soften.
5. Stir in the okra, cassava leaves or collard greens, and the flaked fish pieces. Nestle the whole hot pepper into the stew if using. Pour in the coconut milk (if using) and additional water to reach a saucy consistency you prefer.
6. Reduce heat to low, cover, and simmer gently 10–15 minutes more, until all vegetables are tender and flavors have melded. Adjust seasoning with salt to taste, taking care if fish was salted.
7. Remove the whole hot pepper before serving (if used). Serve Calulu hot, garnished with chopped cilantro or parsley, alongside rice, boiled plantain, or funge.