A deeply savory stew combining dried fish, fresh fish, okra, tomatoes, onions, and sweet potato leaves cooked slowly in palm oil until every ingredient melds into a rich, complex dish.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep communal serving bowl
Garnishes: palm oil drizzle, fresh herbs
Accompaniments: funje, white rice
Instructions
-
1
Soak dried fish overnight. Drain, remove bones, and shred into pieces.
-
2
Heat palm oil in a large pot. Saute onions and garlic until golden.
-
3
Add tomatoes and cook until they break down into a sauce.
-
4
Add dried fish and enough water to cover. Simmer 30 minutes.
-
5
Add fresh fish, okra, and hot peppers. Cook 15 minutes.
-
6
Stir in sweet potato leaves. Cook 5 more minutes until wilted. Serve with funje.
Did You Know?
Calulu is sometimes called the soul of Angolan cooking, combining land and sea ingredients in one pot.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- cutting board
Garnishing
palm oil drizzle, fresh herbs
Accompaniments
funje, white rice
The Story Behind Calulu
Calulu predates European contact and represents the deep culinary wisdom of Angolan coastal communities who learned to preserve fish by drying and combine it with fresh catch and garden vegetables. The dish is a masterclass in layered flavors, with the dried fish providing umami depth and the fresh fish lending delicate sweetness. Sweet potato leaves, a highly nutritious green, make this a complete meal that sustained families for generations.
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