Calulu

Calulu

Calulu is a hearty, slow-cooked stew made with dried fish or meat, leafy greens, okra, tomatoes and onions. It’s a dish full of deep, earthy flavours — traditionally served with rice, funge, or even sweet potatoes. Calulu is often prepared for Sunday lunch or festive gatherings.
📝 Recipe

Ingredients:

  • • 400g of dried fish (or smoked fish/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

Preparation:

  1. Soak the dried fish in water for at least 2 hours, then drain and set aside.
  2. In a pot, heat the palm oil and sauté the onions and garlic until soft.
  3. Add the tomatoes and cook until they break down into a thick sauce.
  4. Add the fish, okra, spinach (or leaves), bay leaf, and enough water to cover. Season with salt and pepper.
  5. Let it simmer gently for 30–40 minutes, until everything is tender and the flavours are rich.
  6. Serve with your choice of funge, rice, or sweet potatoes. Eat slowly — it’s a dish made to be savoured.