Calulu de Ostras
Calulu de Ostras is a rich and flavorful stew made with fresh oysters, a medley of vegetables, and palm oil, offering a taste of Angola's coastal cuisine.
🧂 Ingredients
- 1 kg Fresh oysters(shucked, reserve liquor)
- 1/2 cup Palm oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 4 medium Tomatoes(diced)
- 200 g Okra(sliced)
- 1 medium Eggplant(diced)
- 200 g Sweet potato leaves(chopped (or spinach))
- 1 medium Bell pepper(diced)
- 1 small Chili pepper(finely chopped (optional))
- 1 cup Water or fish stock
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat palm oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until translucent, about 5-7 minutes.
- 2
Add minced garlic and sauté for another minute until fragrant.
- 3
Stir in the diced tomatoes and cook until they break down into a sauce-like consistency, about 5-8 minutes.
- 4
Add the sliced okra, diced eggplant, chopped sweet potato leaves (or spinach), diced bell pepper, and chopped chili pepper (if using). Cook for about 5-7 minutes, stirring occasionally, until vegetables begin to soften.
- 5
Pour in the reserved oyster liquor and the water or fish stock. Bring the mixture to a simmer.
- 6
Gently add the shucked oysters to the pot. Season with salt and black pepper to taste. Be careful not to overcook the oysters, as they can become tough.
- 7
Cover the pot and let it simmer for about 10-15 minutes, or until the oysters are cooked through and the vegetables are tender. Stir gently a few times during cooking.
- 8
Serve hot, traditionally accompanied by funge or rice.
💡 Pro Tips
- ✓Ensure oysters are fresh and shucked just before cooking.
- ✓Do not overcook the oysters; they cook very quickly.
- ✓Adjust chili pepper to your preferred level of spice.
- ✓If sweet potato leaves are unavailable, spinach is a good substitute.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add other seafood like shrimp or mussels for a richer flavor.
- A splash of lemon juice can brighten the flavors before serving.