Calulu — Angolan Fish and Vegetable Stew

Shopping list

• 300 g dried salted fish (such as stockfish or bacalhau) — soaked overnight and flaked

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• 300 g fresh white fish fillets — cut into chunks

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• 4 tbsp red palm oil — or substitute with a mix of vegetable oil and paprika for colour

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 400 g tomatoes — chopped (fresh or tinned)

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• 200 g okra — trimmed and sliced

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• 200 g sweet potato leaves or spinach — roughly chopped

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• 250 g butternut squash — peeled and cubed

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• 1 piece scotch bonnet chilli — whole, pierced once

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• 2 piece bay leaf

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• 1 tsp salt — or to taste

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• 400 ml water or fish stock

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Step by step

1. 1

   Drain and rinse the soaked dried fish, then flake it into bite-sized pieces, discarding any bones. Set aside.

2. 2

   Heat the red palm oil in a large, heavy-based pot over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent.

3. 3

   Stir in the minced garlic and cook for 1 minute until fragrant.

4. 4

   Add the chopped tomatoes and cook for 8– 10 minutes, stirring occasionally, until they break down into a thick sauce.

5. 5

   Add the cubed butternut squash, bay leaves, and the whole scotch bonnet. Pour in the water or stock and bring to a simmer. Cover and cook for 15 minutes until the squash is almost tender.

6. 6

   Stir in the sliced okra and cook for another 5 minutes, uncovered.

7. 7

   Gently fold in the flaked dried fish and fresh fish chunks. Simmer for 6– 8 minutes until the fresh fish is just cooked through and flakes easily.

8. 8

   Finally, add the chopped sweet potato leaves or spinach and cook for 2– 3 minutes until wilted. Season with salt to taste.

9. 9

   Remove the scotch bonnet and bay leaves before serving. Serve hot in deep bowls, traditionally with funge (cassava porridge) or steamed white rice.