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.
Ingredients
400g dried fish, soaked overnight
400g fresh fish, cut into pieces
200g okra, sliced
300g sweet potato leaves or spinach
3 onions, chopped
4 tomatoes, chopped
3 tbsp palm oil
3 cloves garlic, minced
2 hot peppers
Salt
Instructions
1Soak dried fish overnight. Drain, remove bones, and shred into pieces.
2Heat palm oil in a large pot. Saute onions and garlic until golden.
3Add tomatoes and cook until they break down into a sauce.
4Add dried fish and enough water to cover. Simmer 30 minutes.
5Add fresh fish, okra, and hot peppers. Cook 15 minutes.
6Stir 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.