Calulu de PeixeFish and Vegetable Stew
Calulu de peixe is prepared in several ways in São Tomé and Príncipe. This version combines fresh and smoked fish with cassava leaves, okra, eggplant, tomato, onion, palm oil, and chili and cooks the greens thoroughly.
Prep
35m
Cook
1h 15m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 400gGrouper (cut into large pieces)
- 200gSmoked Fish (rinsed and flaked)
- 250gCassava Leaf (commercially prepared and pounded)
- 200gOkra (chopped)
- 200gEggplant (diced)
- 250gTomato (chopped)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 60mlPalm Oil
- 2pcsBay Leaf (whole)
- 1pcsMalagueta Chili (finely chopped)
- 8gSalt (only if needed)
- 2gBlack Pepper
- 800mlWater
Garnish
- 20gFresh Coriander (chopped)
Serving
- 1pcsLime (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot over medium heat. Add the onion and cook until softened.
- 02
Stir in the garlic, malagueta chili, and bay leaves and cook briefly.
- 03
Add the tomato and cook until it breaks down into the oil.
- 04
Add the cassava leaf and water. Bring to a boil and cook steadily for 30 minutes, stirring occasionally.
- 05
Add the okra and eggplant and simmer until the vegetables and cassava leaves are completely tender.
- 06
Add the smoked fish and simmer for 10 minutes so it flavors the broth.
- 07
Nestle in the grouper and cook gently until it reaches 63°C (145°F) and flakes easily.
- 08
Season with the black pepper and taste before adding the salt. Remove the bay leaves.
- 09
Finish with the fresh coriander and serve with lime wedges.
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