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Calulu de Bacalhau
A rich and flavorful stew featuring rehydrated salt cod (bacalhau) simmered with a variety of local vegetables and palm oil. This dish showcases the Portuguese influence on Santomean cuisine, with its use of preserved fish and aromatic spices.
đ§ Ingredienser
- 500 g Salt cod (bacalhau)(soaked overnight in water, then rinsed and cut into chunks)
- 1 cup Palm oil (red)
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 3 medium Tomatoes(diced)
- 200 g Okra(trimmed and sliced)
- 1 bunch Spinach(washed and roughly chopped)
- 1 medium Eggplant(diced)
- 1-2 Chili peppers(to taste, finely chopped (optional))
- 2 cups Water or fish stock
- to taste Salt
- to taste Black pepper
đšâđł Instruktioner
- 1
Soak the salt cod in cold water overnight, changing the water a few times. Drain, rinse, and cut into serving-sized pieces.
- 2
Heat the palm oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the diced tomatoes and cook, stirring occasionally, until they break down and form a sauce-like consistency, about 8-10 minutes.
- 5
Stir in the okra, spinach, and eggplant. Cook for about 5 minutes, allowing the vegetables to soften slightly.
- 6
Add the prepared salt cod pieces to the pot. Pour in the water or fish stock, ensuring the fish is mostly submerged. Add chopped chili peppers, salt, and black pepper to taste.
- 7
Bring the stew to a simmer, then reduce the heat to low, cover the pot, and let it cook for at least 1 hour, or until the fish is tender and flakes easily, and the vegetables are cooked through. Stir occasionally to prevent sticking.
- 8
Taste and adjust seasoning as needed. If the stew is too thin, you can simmer it uncovered for the last 15-20 minutes to thicken. If it's too thick, add a little more water or stock.
- 9
Serve hot, traditionally accompanied by funge (cornmeal porridge) or rice.
đĄ Proffstips
- âEnsure the salt cod is thoroughly soaked to remove excess salt.
- âRed palm oil provides a distinct color and flavor; if unavailable, use regular palm oil or a neutral vegetable oil, but the color will be different.
- âAdjust the amount of chili peppers to your preferred level of heat.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Other types of dried or smoked fish can be used.
- Some recipes include other vegetables like pumpkin or sweet potato leaves.
- A small amount of tomato paste can be added with the tomatoes for a richer flavor.