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Calulu is a beloved traditional stew from São Tomé and Príncipe, showcasing the island's rich culinary heritage. This dish is often enjoyed during family gatherings and celebrations, highlighting the use of fresh fish and local vegetables. It's a perfect representation of the island's coastal culture and its reliance on the bounties of the sea.
Rinse the fish fillets under cold water and pat dry with paper towels. Set aside.
In a large pot, heat the palm oil over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion is translucent, about 5 minutes.
Add the chopped tomatoes and bell pepper. Cook for another 5 minutes until the tomatoes begin to break down.
Stir in the tomato paste, bay leaf, ground coriander, ground cumin, and paprika. Cook for another 2 minutes to allow the flavors to blend.
Pour in the water or fish stock and bring to a simmer.
Add the fish fillets and dried shrimp to the pot. Simmer gently for about 10 minutes, or until the fish is cooked through and tender.
Stir in the sliced okra and chopped spinach or other leafy greens. Continue to simmer for another 5-10 minutes, or until the vegetables are tender.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Garnish with chopped fresh parsley before serving.
Enjoy your meal!
Calulu is a savory stew made primarily with fish, tomatoes, and okra, infused with palm oil.
Calulu originates from São Tomé and Príncipe, an island nation known for its vibrant food culture.
Key ingredients include fish fillets, dried shrimp, palm oil, onion, garlic, tomatoes, bell pepper, and okra.
Calulu takes approximately 45-65 minutes to prepare and cook.
Calulu is often served with rice or plantains, and pairs well with a fresh salad.