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Calulu de Frango com Quiabo
A flavorful stew featuring chicken and okra, simmered in a rich sauce with local spices and vegetables, representing a common and beloved preparation of Calulu in Sao Tome and Principe.
ð§ ææ
- 1 kg Chicken pieces(bone-in, skin-on)
- 500 g Okra(trimmed and sliced)
- 2 large Onions(chopped)
- 400 g Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 100 ml Palm oil (Dendê)
- 500 ml Water
- to taste Salt
- to taste Black pepper
- 2 Chili peppers(optional, finely chopped)
- 2 Bay leaves
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper.
- 2
In a large pot or Dutch oven, heat the palm oil over medium heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add the minced garlic and chopped chili peppers (if using) and cook for another minute until fragrant.
- 5
Stir in the chopped tomatoes and bay leaves. Cook for about 10 minutes, stirring occasionally, until the tomatoes have broken down.
- 6
Return the chicken to the pot. Add the water, ensuring the chicken is mostly submerged. Bring to a simmer, then reduce heat, cover, and cook for 45 minutes, or until the chicken is tender.
- 7
Add the sliced okra to the pot. Stir well, cover, and continue to cook for another 20-25 minutes, or until the okra is tender and the sauce has thickened.
- 8
Season with additional salt and pepper to taste. Remove bay leaves before serving.
ð¡ ããã®ã³ã
- âFor a richer flavor, you can marinate the chicken in a mixture of garlic, salt, and pepper for at least 30 minutes before cooking.
- âIf you find okra too slimy, you can try sautéing it separately before adding it to the stew, or blanching it in boiling water for a few minutes.
- âAdjust the amount of chili peppers to your preferred level of spice.
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- Add other vegetables like bell peppers or spinach.
- Substitute chicken with fish or beef.