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Calulu is a rich, aromatic stew of fish (or meat) and vegetables that is a beloved part of Angolan cuisine. Its roots trace back to coastal communities where fresh and dried fish meet local greens. A typical Calulu combines salted or dried fish with onions, tomatoes, okra, and leafy greens (often cassava leaves or spinach), all slowly simmered in red palm oil. The result is a mosaic of textures and flavors: flakey fish, tender okra, and buttery wild greens steeped in a savory-tangy broth.
This dish carries cultural significance as well. In Angola, “calulu” has a tradition of being served at festive meals, symbolizing abundance. The term is said to come from Kimbundu (Mbundu) language, where it meant the portion of food set aside for family. Both Portuguese colonists and African heritage shaped Calulu. Portuguese influence introduced spices and olive oil, but the backbone of Calulu remains fully Angolan: generous palm oil and homegrown produce.
A classic Calulu is often made with dried salted cod (“bacalhau”) plus chunks of fresh fish. Onions, tomatoes, garlic, and chili create a tangy sauce base. Vegetables like okra and eggplant contribute body, while dark green leaves (reminiscent of spinach) add earthiness. In some versions, sweet potato leaves or “kizaca” (cassava leaves) are used. As it cooks, palm oil tinges the stew a deep reddish hue and melds the ingredients together. By the end, the fish has softened and infused the broth, and the vegetables become meltingly tender.
Calulu is traditionally eaten as a family dish, often accompanied by rice or funje to make a full meal. In Luanda and other cities, you might find families sharing a pot of Calulu on special occasions. The hearty stew is both comforting and celebratory. When tasting Calulu, one senses its layers: the subtle saltiness from the dried fish, the gentle spice of hot pepper, the sticky coating from okra, and the slight tang of simmered tomato. It’s a true snapshot of Angolan home cooking.
4
servings25
minutes70
minutes480
kcalThis Calulu recipe yields a hearty Angolan-style fish and vegetable stew. First, soaked salted fish (bacalhau or tilapia) is layered with fresh fish fillets, onions, chopped tomatoes, minced garlic, and sliced okra in a deep pot. Red palm oil is added for richness, and the mixture is gently cooked for 30–40 minutes until the flavors meld. In the last minutes, fresh greens (spinach or kale) are stirred in to wilt. The final stew is savory and warmly spiced. Serve Calulu hot, spooned over white rice or alongside funje, garnished with green onions or parsley.
Dried Salted Fish: ½ cup (about 4 oz), such as dried cod or salted tilapia – provides a savory, fishy base.
Fresh Fish: 1–2 lbs (tilapia, croaker, sea bream, or snapper), cleaned and cut into chunks – adds fresh flavor and protein.
Palm Oil: 3 tbsp – traditional cooking fat; imparts color and aroma.
Onions: 1 large onion, sliced or chopped – sweetens the stew.
Garlic: 3 cloves, minced – pungent depth.
Bell Peppers: 1 green and 1 red pepper, chopped – adds sweetness and color.
Tomatoes: 2 large tomatoes, chopped (or one 14-oz can diced tomatoes) – for acidity and body.
Okra: 1 cup sliced okra – classic thickener and textural element.
Leafy Greens: 2 cups chopped cassava leaves (kizaca) or fresh spinach/kale – the signature Calulu greens.
Hot Pepper: 1 Scotch bonnet or chili, minced – provides heat (optional, adjust to taste).
Salt & Pepper: To taste.
Water: 2 cups (or as needed) – to simmer the stew.
Prepare the Dried Fish (30 minutes +): Rinse the dried fish thoroughly and soak it in water for at least 30 minutes (or boil briefly) to remove excess salt. Drain and flake or cut into bite-sized pieces.
Layer Ingredients in Pot: In a large pot, heat 2 tablespoons palm oil over medium heat. Add the drained dried fish and fresh fish pieces, layering them evenly. Top with sliced onion, bell peppers, garlic, and tomatoes.
Add Seasonings: Scatter the minced hot pepper (if using) and pour in the remaining 1 tablespoon palm oil over the top. Do not stir yet; instead, cover the pot and let the ingredients cook in their own steam for about 5 minutes.
Add Okra and Water: Uncover and gently mix, being careful with the fish pieces. Add the sliced okra and pour in 2 cups water (or enough to just submerge the ingredients). Season lightly with pepper (the dried fish should provide some salt).
Simmer the Stew (30 minutes): Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20–30 minutes, until the vegetables are tender and fish flakes easily. Stir occasionally, adding more water if the stew looks too thick.
Wilt the Greens (10 minutes): Uncover and stir in the chopped greens (cassava leaves or spinach). Cover again and cook for another 10 minutes, until the greens are wilted and tender. The stew should be richly colored by the oil and slightly thickened by the okra.
Finish and Serve: Remove the pot from heat. Taste and adjust salt and pepper as needed. Serve Calulu hot, ladled over rice or funje, with the fish and vegetables spooned generously. Garnish with extra green onions or parsley if desired.
Nutrient | Per Serving |
Calories | 380 kcal |
Total Fat | 12 g |
• Saturated Fat | 6 g |
Carbohydrates | 8 g |
• Fiber | 3 g |
• Sugars | 4 g |
Protein | 30 g |
Sodium | 650 mg (approx.) |
Allergens: Fish (seafood); can be made shellfish-free; Gluten-free. |
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What is Calulu? Calulu is a traditional Angolan stew, often made with dried (salted) fish and fresh fish cooked together with vegetables. It is especially known for its use of okra, leafy greens, and red palm oil.
What greens are used in Calulu? Traditionally, cassava leaves (kizaca or gimboa) are used in Calulu, giving it a unique flavor. If unavailable, substitute Swiss chard, collard greens, kale, or spinach. All add a lovely green note.
Can Calulu be made vegetarian? Yes. Simply omit fish and use vegetable broth instead of water. Add more vegetables like eggplant, squash, or beans for body. A splash of coconut milk or peanut butter can enrich the broth in place of the savory fish flavors.
Is Calulu similar to gumbo? There are similarities: both use okra as a thickener. However, Calulu is lighter and tomato-based, with tropical ingredients (palm oil, cassava leaves) rather than roux or filé powder.
Can I use fresh fish only (no dried)? Yes. If you skip dried fish, double the fresh fish portion (and reduce final salt). The stew will be milder but still delicious.
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