Traditional Stew
Calulu
A slow-cooked Angolan classic full of deep, earthy flavour
Calulu is a hearty, slow-cooked stew made with dried fish or meat, leafy greens, okra, tomatoes and onions. It is a dish of depth, patience and comfort, often served for Sunday lunch or festive gatherings.
Slow cooked
Family classic
Rich and earthy
Calulu is traditionally served with rice, funge or even sweet potatoes, making it one of the most versatile and beloved dishes in Angolan cuisine.
Its flavour comes from time, palm oil, greens and the savoury depth of dried fish or smoked ingredients, creating a dish made to be savoured slowly.
Recipe
Ingredients
- 400g of dried fish, or smoked fish or meat
- 2 onions, sliced
- 3 garlic cloves, minced
- 2 ripe tomatoes, chopped
- 100g of okra, sliced
- 200g of fresh spinach or sweet potato leaves
- 100ml of red palm oil
- 1 bay leaf
- Salt and pepper to taste
- Water as needed
- Serve with funge, rice or boiled sweet potatoes
Method
Preparation
- Soak the dried fish in water for at least 2 hours, then drain and set aside.
- In a pot, heat the palm oil and saute the onions and garlic until soft.
- Add the tomatoes and cook until they break down into a thick sauce.
- Add the fish, okra, spinach or leaves, bay leaf, and enough water to cover. Season with salt and pepper.
- Let it simmer gently for 30 to 40 minutes, until everything is tender and the flavours are rich.
- Serve with your choice of funge, rice or sweet potatoes. Eat slowly, it is a dish made to be savoured.