Entree: Angola – Calulu (Angolan fish and vegetable stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) salted dried cod (bacalhau), rehydrated overnight and drained (or 1 lb (450 g) firm white fish if fresh)
8 oz (225 g) smoked fish or smoked mackerel, bones removed
8 oz (225 g) peeled raw shrimp (optional)
1/4 cup (60 ml) red palm oil (dendê oil)
2 tbsp (30 ml) neutral oil (if needed)
2 medium onions, thinly sliced (about 10 oz (280 g))
3 garlic cloves, minced
2 medium tomatoes, chopped (about 10 oz (280 g))
1 red bell pepper, seeded and sliced (about 6 oz (170 g))
1 cup (100 g) okra, sliced
1 lb (450 g) sweet potatoes or cassava, peeled and cut into 1–2 in (2–5 cm) pieces
8 oz (225 g) cassava leaves (if available) or collard greens/kale, chopped
1–2 small hot peppers (piripiri) or to taste, whole or chopped
1 tbsp (15 g) tomato paste (optional, for color and depth)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups (480 ml) water or fish stock
For funge: 1 cup (120 g) cassava flour and 2 1/2 cups (600 ml) water, plus salt (estimated edible portion: 4 1/4 oz (120 g))

Show original ingredient measurements

1 lb (450 g) salted dried cod (bacalhau), rehydrated overnight and drained (or 1 lb / 450 g firm white fish if fresh)
8 oz (225 g) smoked fish or smoked mackerel, bones removed
8 oz (225 g) peeled raw shrimp (optional)
1/4 cup (60 ml) red palm oil (dendê oil)
2 tbsp (30 ml) neutral oil (if needed)
2 medium onions, thinly sliced (about 10 oz / 280 g)
3 garlic cloves, minced
2 medium tomatoes, chopped (about 10 oz / 280 g)
1 red bell pepper, seeded and sliced (about 6 oz / 170 g)
1 cup (100 g) okra, sliced
1 lb (450 g) sweet potatoes or cassava, peeled and cut into 1–2 in (2–5 cm) pieces
8 oz (225 g) cassava leaves (if available) or collard greens/kale, chopped
1–2 small hot peppers (piripiri) or to taste, whole or chopped
1 tbsp (15 g) tomato paste (optional, for color and depth)
2 bay leaves
Salt and freshly ground black pepper, to taste
2 cups (480 ml) water or fish stock
For funge: 1 cup (120 g) cassava flour and 2 1/2 cups (600 ml) water, plus salt (estimated edible portion: 120 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If using salted dried cod, rehydrate overnight in several changes of cold water; drain and flake into large pieces, discarding skin and excess bones. If using fresh fish, cut into large chunks and season lightly.
2. In a large heavy pot, warm the red palm oil over medium heat (add 2 tbsp (30 ml) neutral oil if palm oil is very thick). Sauté sliced onions until translucent, then add garlic, chopped tomatoes, tomato paste (if using) and sliced red pepper; cook until tomatoes break down, about 6–8 minutes.
3. Add the flaked rehydrated cod and smoked fish pieces to the pot, stirring gently to coat with the tomato and oil mixture. Pour in 2 cups (480 ml) water or fish stock, add bay leaves and piripiri pepper, bring to a simmer.
4. Add sweet potatoes (or cassava) and simmer gently for 10–15 minutes until the starchy pieces begin to soften. Then add sliced okra and chopped cassava leaves (or collard greens); continue simmering until greens are tender and okra has thickened the stew, about 8–10 minutes.
5. In the last 5 minutes, stir in the peeled shrimp (if using) and warm through until just cooked; adjust seasoning with salt and pepper, taking care if salted cod was used.
6. Meanwhile, make funge: bring 2 1/2 cups (600 ml) water to a boil in a small pot with a pinch of salt. Gradually whisk in 1 cup (120 g) cassava flour, reduce heat and stir vigorously until it forms a smooth, thick porridge; cover and keep warm, stirring occasionally.
7. Serve Calulu hot with funge spooned onto plates alongside or shaped into mounds; ladle the stew over or beside the funge and offer extra palm oil drizzle if desired.

1. If using salted dried cod, rehydrate overnight in several changes of cold water; drain and flake into large pieces, discarding skin and excess bones. If using fresh fish, cut into large chunks and season lightly.
2. In a large heavy pot, warm the red palm oil over medium heat (add 2 tbsp / 30 ml neutral oil if palm oil is very thick). Sauté sliced onions until translucent, then add garlic, chopped tomatoes, tomato paste (if using) and sliced red pepper; cook until tomatoes break down, about 6–8 minutes.
3. Add the flaked rehydrated cod and smoked fish pieces to the pot, stirring gently to coat with the tomato and oil mixture. Pour in 2 cups (480 ml) water or fish stock, add bay leaves and piripiri pepper, bring to a simmer.
4. Add sweet potatoes (or cassava) and simmer gently for 10–15 minutes until the starchy pieces begin to soften. Then add sliced okra and chopped cassava leaves (or collard greens); continue simmering until greens are tender and okra has thickened the stew, about 8–10 minutes.
5. In the last 5 minutes, stir in the peeled shrimp (if using) and warm through until just cooked; adjust seasoning with salt and pepper, taking care if salted cod was used.
6. Meanwhile, make funge: bring 2 1/2 cups (600 ml) water to a boil in a small pot with a pinch of salt. Gradually whisk in 1 cup (120 g) cassava flour, reduce heat and stir vigorously until it forms a smooth, thick porridge; cover and keep warm, stirring occasionally.
7. Serve Calulu hot with funge spooned onto plates alongside or shaped into mounds; ladle the stew over or beside the funge and offer extra palm oil drizzle if desired.