São Toméan Calulu

Name: São Toméan Calulu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Ingredients: 8 smoked fish; 1 firm white fish fillets, cut into large pieces; 1 fresh lime juice; 3 red palm oil; 1 yellow onion, thinly sliced; 3 garlic, minced; 3 ripe tomatoes, chopped; 8 okra, trimmed and sliced; 1 eggplant, diced; 6 sweet potato leaves or spinach, chopped; 2 water or unsalted fish stock; 1 bay leaf; 1 hot chile, left intact; 1 fine salt, divided; 1/2 ground black pepper

AuthorDan MurungaCategoryFish & Sea Food, Main Course, São Tomé & PrincipeDifficultyIntermediate

A rich São Toméan fish and vegetable stew with okra, leafy greens, and red palm oil.

Yields6 ServingsUnitsDefault

Prep Time25 minsCook Time45 minsTotal Time1 hr 10 mins

Traditional calulu varies by household and season. Sweet potato leaves are especially characteristic, but mature spinach is a practical substitute. Keep the stew at a gentle simmer after adding fresh fish so the pieces stay intact.

Ingredients

8 oz smoked fish

1 lb firm white fish fillets, cut into large pieces

1 tbsp fresh lime juice

3 tbsp red palm oil

1 yellow onion, thinly sliced

3 cloves garlic, minced

3 ripe tomatoes, chopped

8 oz okra, trimmed and sliced

1 eggplant, diced

6 cups sweet potato leaves or spinach, chopped

2 cups water or unsalted fish stock

1 bay leaf

1 hot chile, left intact

1 tsp fine salt, divided

½ tsp ground black pepper

Directions

Place the smoked fish in a bowl, cover with warm water, and soak for 10 minutes. Drain, remove any skin or bones, and break it into large flakes.

Season the fresh fish with the lime juice and half the salt. Let it rest for 10 minutes while you prepare the vegetables.

Heat the red palm oil in a wide heavy pot over medium heat. Add the onion and cook for 5 minutes until softened, then stir in the garlic for 30 seconds.

Add the tomatoes, chile, bay leaf, and black pepper. Cook for 8–10 minutes, stirring occasionally, until the tomatoes form a thick, fragrant sauce.

Stir in the okra and eggplant, then pour in the water. Cover and simmer over medium-low heat for 12 minutes until the vegetables begin to soften.

Add the leafy greens in batches, stirring until wilted. Fold in the smoked fish and simmer uncovered for 8 minutes so its flavor seasons the broth.

Nestle the fresh fish pieces into the stew without overcrowding. Cover partially and simmer gently for 10–12 minutes until the fish is opaque and flakes easily.

Remove the bay leaf and whole chile. Taste, add the remaining salt as needed, and serve hot with rice, boiled plantains, breadfruit, or funge.