Calulu de Galinha Santomense
A rich and flavorful stew made with chicken, a variety of greens, palm oil, and aromatic spices. This dish is a staple in São Tomé and Príncipe, often prepared for special occasions and family gatherings.
🧂 Ingredients
- 1.5 kg Chicken(cut into serving pieces)
- 200 ml Palm oil (dendê oil)
- 2 large Onions(finely chopped)
- 6 cloves Garlic cloves(minced)
- 4 large Tomatoes(peeled, deseeded, and chopped)
- 400 g Okra(trimmed and sliced)
- 2 medium Eggplants(diced)
- 300 g Spinach(chopped)
- 300 g Collard greens (or other sturdy greens)(chopped)
- 1 medium Breadfruit(peeled, seeded, and diced)
- 2 medium Chili peppers(deseeded and finely chopped (adjust to taste))
- 1 tsp Pau de pimenta (allspice berries)(crushed)
- 1 small bunch Mesquito leaves (or basil)(chopped)
- 0.5 medium Lemon(juice of)
- to taste Salt
- to taste Black pepper
- 1 tsp Cumin
- 200 ml Chicken broth(optional, for thinning)
- 2 tbsp Manioc flour (for thickening)(mixed with water)
👨🍳 Instructions
- 1
Marinate the chicken pieces with lemon juice, salt, pepper, cumin, and crushed pau de pimenta for at least 30 minutes, or preferably overnight in the refrigerator.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the palm oil over medium heat. Add the chopped onions and sauté until softened and translucent, about 8-10 minutes.
- 3
Add the minced garlic and chopped chili peppers to the pot and cook for another minute until fragrant.
- 4
Add the marinated chicken pieces to the pot and brown them on all sides. This step is crucial for developing flavor.
- 5
Stir in the chopped tomatoes, okra, diced eggplants, chopped spinach, chopped collard greens, and diced breadfruit. Mix well to combine.
- 6
Add enough water or chicken broth to almost cover the ingredients. Bring to a simmer, then reduce the heat to low, cover the pot, and let it cook slowly for at least 1.5 to 2 hours, or until the chicken is very tender and the vegetables have broken down.
💡 Tip: Stir occasionally to prevent sticking. If the stew becomes too dry, add a little more water or broth. - 7
In the last 30 minutes of cooking, stir in the chopped mesquito leaves (or basil).
- 8
If a thicker consistency is desired, stir in the manioc flour mixture and cook for another 5-10 minutes until the sauce has thickened.
💡 Tip: Adjust seasoning with salt and pepper to taste. - 9
Serve hot, traditionally accompanied by rice, funge (cassava or cornmeal porridge), or boiled breadfruit.
💡 Pro Tips
- ✓The key to a good Calulu is slow cooking, allowing the flavors to meld and the ingredients to become tender.
- ✓If you cannot find pau de pimenta, use a pinch of ground allspice.
- ✓Palm oil is essential for the authentic flavor and color of Calulu. If unavailable, a mix of peanut oil and a pinch of paprika can be a substitute, but the flavor will differ.
- ✓The variety of greens used can be adapted based on availability. Other options include amaranth leaves or cassava leaves.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Calulu de Peixe (Fish Calulu): Substitute chicken with firm white fish, such as grouper or cod, adding it in the last hour of cooking.
- Vegetarian Calulu: Omit the chicken and add more vegetables like sweet potatoes or plantains.