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Calulu de Peixe
A flavorful and aromatic fish stew, Calulu de Peixe is a staple in Angolan cuisine, often prepared with dried or fresh fish, vegetables like okra and spinach, and palm oil.
🧂 Ingredienser
- 500 g Dried fish (e.g., cod or catfish)(soaked and deboned, or use fresh firm white fish)
- 150 ml Palm oil (dendê)
- 2 medium Onions(chopped)
- 400 g Tomatoes(chopped)
- 250 g Okra(sliced)
- 300 g Spinach or other leafy greens(chopped)
- 4 cloves Garlic(minced)
- 1-2 Chili peppers(to taste, finely chopped)
- 500 ml Water or fish broth
- to taste Salt
- to taste Black pepper
👨🍳 Fremgangsmåde
- 1
If using dried fish, ensure it has been properly soaked to remove excess salt, then debone and cut into pieces. If using fresh fish, cut into serving-sized pieces.
💡 Professionelle Tips: Soaking dried fish can take several hours or overnight, changing the water multiple times. - 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the chopped tomatoes, minced garlic, and chili peppers. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have broken down and formed a sauce.
⏱️ 15 minutes - 4
Add the fish pieces to the pot. Pour in the water or fish broth, ensuring the fish is mostly submerged. Bring to a simmer.
💡 Professionelle Tips: Be gentle when adding the fish to avoid breaking it apart too much. - 5
Cover the pot and let it simmer gently for about 45 minutes to 1 hour, or until the fish is cooked through and tender. Skim off any excess oil if desired.
⏱️ 1 hour - 6
Add the sliced okra and chopped spinach (or other greens) to the pot. Stir well and continue to simmer for another 15-20 minutes, or until the okra is tender and the greens have wilted.
⏱️ 20 minutes💡 Professionelle Tips: Okra can help thicken the stew. - 7
Season with salt and black pepper to taste. Adjust seasonings as needed.
💡 Professionelle Tips: Taste and adjust salt carefully, especially if using salted dried fish. - 8
Serve hot, typically with rice, funge (a cornmeal porridge), or funge de bombó (cassava porridge).
💡 Professionelle Tips: The stew is often served as a one-pot meal.
💡 Professionelle Tips
- ✓The quality of palm oil significantly impacts the flavor.
- ✓Adjust the amount of chili peppers to your spice preference.
- ✓If you can't find palm oil, a neutral oil can be used, but the authentic flavor will be altered.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Can be made with various types of fish, including fresh fish like tilapia or sea bass.
- Some recipes include ground peanuts or pumpkin seeds for added richness and texture.