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Calulu de Frango com Quiabo
A flavorful and hearty stew featuring chicken and okra, simmered in a rich sauce with palm oil and aromatic spices. This dish is a comforting staple in Angolan cuisine, often served with funge or rice.
ð§ ææ
- 1 kg Chicken pieces(bone-in, cut into serving pieces)
- 500 g Okra(trimmed and sliced)
- 200 ml Palm oil (Dendê)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or pureed)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 1 medium Bell pepper(chopped)
- 1 small Chili pepper(optional, finely chopped)
- 500 ml Water or chicken broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 pieces Bay leaves
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chicken pieces and brown them on all sides. Remove the chicken and set aside.
- 2
In the same pot, add the chopped onions and sauté until softened, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped bell pepper (and chili pepper, if using). Cook for another 2-3 minutes until fragrant.
- 3
Stir in the crushed tomatoes and cook for about 5 minutes, allowing the sauce to thicken slightly.
- 4
Return the browned chicken to the pot. Add the water or chicken broth and bay leaves. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes, or until the chicken is tender.
- 5
Add the sliced okra to the pot. Stir gently, cover, and continue to cook for another 20-25 minutes, or until the okra is tender and the sauce has thickened. Stir occasionally to prevent sticking.
- 6
Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
ð¡ ããã®ã³ã
- âEnsure the palm oil is heated properly before adding chicken to achieve a good sear.
- âIf okra becomes too slimy, you can blanch it separately for a few minutes before adding it to the stew.
- âFor a richer flavor, you can add a pinch of ground crayfish or a small piece of dried fish.
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- Substitute chicken with beef or goat meat for a different flavor profile.
- Add other vegetables like spinach or pumpkin leaves towards the end of cooking.