A robust stew of dried smoked fish, fresh okra, tomatoes, and leafy greens slow-cooked with palm oil until everything melds into a deeply umami-rich, thick stew.
Ingredients
400g dried smoked fish, soaked and deboned
300g fresh okra, sliced
1 large bunch spinach or amaranth greens, chopped
4 ripe tomatoes, chopped
2 large onions, diced
3 cloves garlic, minced
3 tbsp palm oil
1 scotch bonnet pepper, sliced
2 seasoning cubes
Salt to taste
2 cups water
Instructions
1Soak the dried smoked fish in warm water for thirty minutes to soften. Drain, remove any bones, and break into large flakes. Reserve the soaking liquid for added flavor.
2Heat palm oil in a large pot over medium heat. Saute the onions until golden brown, about ten minutes. Add garlic and scotch bonnet pepper, cooking one minute more.
3Add the chopped tomatoes and cook for ten minutes until they collapse into a thick sauce. Stir in the seasoning cubes.
4Add the flaked dried fish and the reserved soaking liquid plus additional water. Bring to a simmer and cook for fifteen minutes.
5Add the sliced okra and cook for ten minutes, stirring occasionally. The okra will release its natural mucilage and thicken the stew.
6Fold in the chopped greens and cook for another ten minutes until wilted and tender. The stew should be thick and rich. Adjust salt to taste.
7Serve hot over boiled cassava, plantains, or steamed rice.
Did You Know?
Calulu has variations across the Portuguese and Spanish-speaking African nations, reflecting the shared colonial maritime trading routes that connected these coastal communities.