Calulu

Shopping list

• 600 g firm white fish fillets — cut into large chunks

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• 300 g sweet potato — peeled and cubed

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• 200 g okra — trimmed and halved

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• 200 g collard greens or kale — roughly chopped

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• 1 piece onion — finely chopped

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• 3 clove garlic — minced

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• 400 g fresh tomatoes — chopped

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• 60 ml red palm oil

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• 500 ml fish stock or water

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• 1 piece fresh red chilli — deseeded and finely chopped

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• 1.5 tsp salt

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• 0.5 tsp black pepper

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Step by step

1. 1

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

2. 2

   Stir in the garlic and chilli, cooking for 1 minute until fragrant.

3. 3

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

4. 4

   Pour in the fish stock or water, season with salt and pepper, and bring to a gentle simmer.

5. 5

   Add the sweet potato cubes and cook for 10 minutes until just tender.

6. 6

   Add the okra and chopped greens, stirring gently. Simmer for 5 minutes.

7. 7

   Carefully nestle the fish chunks into the stew. Cover and simmer gently for 8– 10 minutes until the fish is opaque and cooked through. Do not stir vigorously or the fish will break apart.

8. 8

   Taste and adjust salt. Serve hot in wide bowls, accompanied by rice or funge.