Calulu (Calulu)
Overview
Calulu is a rich fish and vegetable stew-soup from São Tomé and Príncipe, also cooked in Angola. Smoked or dried fish and fresh fish are simmered with onion, garlic and tomato in red palm oil. Okra, aubergine and handfuls of local leafy greens and herbs are added and cook down until the sauce is thick, glossy and slightly slippery from the okra. Some versions use chicken instead of fish. In São Tomé it is served with angu, a soft mash of plantain or cassava, or with rice, and it is usually spooned into deep plates.
History
Calulu brings together African ingredients such as palm oil, okra and wild greens with the dried fish trade of the Portuguese Atlantic. In São Tomé and Príncipe it is a dish for Sundays, family gatherings and festivals, and it takes a long time to make because many leaves and herbs must be picked and cleaned. In Angola, calulu is made with dried fish, sweet potato leaves and palm oil and is eaten with funge.
Main ingredients
Smoked fish, fresh fish, okra, aubergine, palm oil, leafy greens. The soup is built on fish and palm oil broth and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Spinach and greens soups
Recipe
Method
- 15 min
Fry the onion and garlic in the palm oil, add the tomatoes and cook for 5 minutes.
- 215 min
Add the smoked fish, aubergine and 800 ml water and simmer for 15 minutes.
- 315 min
Add the okra and greens and simmer for 15 minutes more, until thick.
- 410 min
Lay the fresh fish on top, add the chilli and herbs and cook gently for 10 minutes.
- 5
Season and serve with angu or rice.
- ✓
Serve. About 1h 15m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
