Calulu de Carne de Porco com Quiabo
A hearty and flavorful Angolan stew featuring tender pork, okra, and a rich tomato-based sauce, often served with funge or rice.
🧂 Ingredients
- 1 kg Pork shoulder(cut into 2-inch cubes)
- 500 g Okra(trimmed and sliced)
- 2 large Onions(chopped)
- 400 g Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 100 ml Palm oil
- 500 ml Water or broth
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Season the pork cubes with salt and pepper.
- 2
In a large pot or Dutch oven, heat the palm oil over medium-high heat. Brown the pork cubes on all sides.
- 3
Add the chopped onions and cook until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and cook for another minute until fragrant.
- 5
Add the chopped tomatoes, bay leaves, and water or broth. Bring to a simmer, then reduce heat, cover, and cook for 1 hour, or until the pork is tender.
- 6
Add the sliced okra to the pot. Stir well and continue to cook, uncovered, for another 20-30 minutes, or until the okra is tender and the sauce has thickened.
- 7
Adjust seasoning with salt and pepper if needed. Remove bay leaves before serving.
💡 Pro Tips
- ✓For a richer flavor, you can add a tablespoon of tomato paste along with the chopped tomatoes.
- ✓If you prefer a thicker sauce, you can mash some of the okra against the side of the pot.
- ✓Ensure the okra is fresh for the best texture and flavor.
🔄 Variations
- Add smoked sausage or dried fish for an extra layer of flavor.
- Incorporate other vegetables like bell peppers or sweet potatoes.