Entree: Angola – Central Culinary Region – Calulu (Angolan tomato- and palm-oil–based stew of fish or smoked fish with okra, eggplant, leafy greens, and aromatics)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) salted dried cod or smoked firm white fish, soaked 24 hours and drained
- 8 oz (225 g) small raw shrimp, peeled (optional) or substitute 8 oz (225 g) fresh firm fish fillets
- 3 tbsp (45 ml) palm oil (dendê oil)
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced
- 6 cloves garlic, minced
- 3 medium tomatoes, chopped (about 2 1/2 cups / 400 g)
- 8 oz (225 g) okra, trimmed and halved
- 8 oz (225 g) small eggplant, cubed
- 1 medium sweet potato, peeled and cut into 1-in (2.5 cm) cubes (about 10 oz / 280 g)
- 6 cups (150 g) collard greens or kale, stems removed and leaves sliced
- 1 cup (240 ml) fish stock or water, plus more as needed
- 1–2 small hot chilies (malagueta) or 1/2 tsp (1 g) crushed red pepper, optional
- 1 tsp (5 g) smoked paprika
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- Cooked white rice or funge for serving: 2 cups (400 g) long-grain rice, uncooked (yields about 6 cups cooked)

Instructions

1. Prepare fish: if using salted cod, soak 1 lb (454 g) in several changes of cold water for 24 hours to remove excess salt, then drain and flake into large pieces, removing bones. If using smoked fish, rinse and flake.
2. Cook the rice: rinse 2 cups (400 g) rice, cook with 4 cups (960 ml) water and a pinch of salt until tender, keep warm for serving.
3. Sauté aromatics: heat 2 tbsp (30 ml) vegetable oil and 3 tbsp (45 ml) palm oil in a large heavy pot over medium heat. Add sliced onions and sauté until soft and translucent, about 6–8 minutes. Add minced garlic and chilies (if using) and cook 1 minute.
4. Build the stew base: add chopped tomatoes and smoked paprika; cook 6–8 minutes until tomatoes break down and form a saucy base. Add 1 cup (240 ml) fish stock or water and bring to a simmer.
5. Add firmer vegetables: stir in sweet potato cubes and cubed eggplant, simmer 8–10 minutes until beginning to soften.
6. Add okra and greens: add halved okra and sliced collard greens or kale, stirring to combine. Simmer gently 6–8 minutes until okra is tender but not mushy.
7. Add fish and shrimp: gently fold in flaked fish and shrimp (if using). Simmer 5–8 minutes to heat through and allow flavors to marry. Adjust consistency with extra water or stock if too thick.
8. Season and finish: taste and season with salt and freshly ground black pepper as needed. Turn off heat, stir in 2 tbsp (30 ml) chopped cilantro or parsley.
9. Serve: spoon calulu over cooked white rice or alongside funge, making sure each portion has a mix of fish, okra, vegetables and sauce.