A São Tomé and Príncipe fish stew with leafy greens, okra, tomato and palm oil.
Calulu is closely associated with São Tomé and Príncipe, where fish, leafy vegetables, okra and palm oil come together in a deeply savoury stew.
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Ingredients
- 700 g firm white fish, cut into large pieces
- 400 g leafy greens, chopped
- 250 g okra, sliced
- 350 g tomatoes, chopped
- 200 g onion, chopped
- 20 g garlic, chopped
- 60 ml red palm oil
- 700 ml water or fish stock
- 1 small chilli, optional
- 8 g salt
Method
- Cook onion and garlic gently in palm oil until softened.
- Add tomato and cook until saucy.
- Add greens, okra and water or stock and simmer for 15 minutes.
- Add fish and optional chilli and simmer gently until the fish is just cooked and the vegetables are tender.
- Adjust seasoning and serve hot.
Chef Notes
Add fish late so it remains in large pieces. Okra naturally thickens the cooking liquid.
Substitutions
Smoked fish can be combined with fresh fish for deeper flavour. Spinach can replace other leafy greens.
Storage
Refrigerate promptly and use within 2 days. Reheat gently.
Allergen Notes
Contains fish.
Always Cook with Heart. Always!
Chef-tested recipe
A São Tomé and Príncipe fish stew with leafy greens, okra, tomato and palm oil.
