Fish Calulu - Calulu de peixe

In São Tomé and Príncipe and Angola, Fish Calulu - a hearty stew is a popular dish. Though it's usually made with fresh or dried fish and shrimp, some variations of the Calulu de peixe using beef. Okra, onions, tomatoes, eggplants, and finely chopped greens like sweet potato or cassava leaves are among the additional ingredients. Rice or funje, a creamy cassava porridge, is traditionally served with Calulu.

Ingredients:

2 lbs dried & smoked fish; 1 onion, finely chopped; 3 tomatoes, chopped; 1 scotch bonnet chili, finely chopped; 1 lbs okra, trimmed and sliced; 2 lbs sweet potato leaves (you can substitute with collard greens, kale, or cassava leaves); 4 garlic cloves, chopped; 2 cups red palm oil; salt to taste; 1 tablespoon lemon juice; 2 zucchinis, sliced

Instruction:

1. Wash the dried and smoked fish thoroughly. Place it in a bowl and cover with boiling water and set aside for 20 minutes.
2. After this time, drain the water and add boiling water again, then set aside for 1 hour. After this, debone the fish.
3. In a large saucepan, alternate layers of the dried and smoked fish, onion, tomatoes, garlic, sliced courgettes, sweet potato leaves and sliced okra.
4. Pour the palm oil, scotch bonnet chilli, and salt taste over the contents of the saucepan. Bring to a simmer, then cook for about 40 minutes, or until the contents of the pot are tender.
5. Serve.