Calulu is a traditional Angolan dish rooted in a blend of African heritage and Portuguese colonial influence.
Once a coastal preservation method, drying fish became essential in many Angolan homes. Over time, Portuguese-introduced ingredients like tomatoes and onions fused with local staples such as cassava, okra, and leafy greens, giving birth to the beloved comfort food known today as Calulu.
Preparation time; 50 minutes
Ingredients
- 1 cup dried fish (e.g., dried cod, tilapia, or cacusso)
- ½ cup red palm oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tomatoes, chopped (peeled if preferred)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 cups okra, sliced
- 2 cups eggplant, peeled and diced
- 2 cups spinach or Swiss chard (or a mix), washed
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- 2 teaspoons salt
- ¼ teaspoon pepper
- 2 tablespoons corn starch (optional, for thickening)
- 2 cups water
- ½ cup cassava flour (for side dish “funge” or porridge)
Procedure
- Rehydrate the dried fish and rinse it to remove excess salt.
- Soak it in cool water for 30 minutes, then drain and shred into chunks. Optionally marinate in garlic, vinegar, olive oil, and a pinch of salt.
- In a deep pot, heat palm oil over medium heat. Add onion and garlic, and sauté until translucent. Add chopped tomatoes and let them cook down for 5–7 minutes until soft.
- Place the dried fish gently into the pot. Let it simmer with the tomato base for about 15–20 minutes without adding water. This allows the fish to soak in the flavors and soften.
- Add vegetables. Stir in eggplant, followed by okra and bell peppers. Cook gently, allowing them to release moisture and soften.
If a thicker consistency is preferred, dissolve 2 tablespoons cornstarch in ½ cup water and pour into the pot. Gently shake or stir the pot to distribute evenly without breaking the fish.
- Add spinach or Swiss chard, cover the pot, and let it simmer for another 10–15 minutes. Add salt and pepper to taste.
Serving
Traditionally, Calulu is served with “funge”, a soft cassava porridge, but you may also serve it with steamed rice, boiled plantains, or manioc.
Compiled by Pauline Akello
