Angolan Fish and Vegetable Stew

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Calulu is a beloved coastal Angolan stew that brings together dried fish, palm oil, and a generous tumble of leafy greens and vegetables. Slow-simmered until silky and deeply savory, it is traditionally ladled over funje, a smooth cassava porridge that soaks up every drop of the rich broth.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 24 gFat
• 9 gSaturated Fat
• 30 gCarbs
• 7 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 1180 mgPotassium
• 220 mgCalcium
• 5.5 mgIron
• 42 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the fish base

• 1 lb (450 g) dried salted fish (cod or African stockfish), soaked overnight and drained
• 2 tbsp palm oil (dendê)

Aromatics

• 1 large yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 ripe tomatoes, chopped
• 1 Scotch bonnet or piri-piri chili, pierced with a knife
• 1 bay leaf

Vegetables

• 1 small eggplant, cut into 1-inch cubes
• 1 small sweet potato, peeled and cubed
• 1 cup fresh okra, trimmed and sliced
• 2 cups collard greens or kale, stems removed and chopped
• 1 cup cassava leaves or baby spinach

To finish

• 2 tbsp palm oil (dendê)
• 4 cups water or fish stock
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper

To serve

• Cooked funje (cassava porridge) or steamed white rice
• Lime wedges

Directions

1. Drain the soaked fish, gently squeeze out excess water, and flake it into bite-sized pieces, discarding any bones or tough skin.
2. Heat 2 tablespoons of palm oil in a heavy pot over medium heat until shimmering and deep red. Add the flaked fish and cook for 3-4 minutes until lightly crisp on the edges, then remove and set aside.
3. Add the onion, garlic, ginger, and bay leaf to the same pot and cook for 5-6 minutes until the onion softens and turns translucent.
4. Stir in the tomatoes and chili, then add the eggplant and sweet potato. Pour in the water and the remaining 2 tablespoons of palm oil, return the fish to the pot, and bring to a boil.
5. Reduce the heat to medium-low, cover, and simmer for 20 minutes until the sweet potato and eggplant are fork-tender.
6. Add the okra, collard greens, and cassava leaves. Continue to simmer uncovered for 10-15 minutes until the greens wilt and the stew thickens to a rich, saucy consistency.
7. Season with salt and black pepper to taste, remove the bay leaf and chili, and stir gently to combine.
8. Ladle the stew generously over bowls of funje or steamed rice, squeeze fresh lime over the top, and serve hot.

Cook’s Notes

• Soaking the dried fish overnight is essential; change the water at least twice to fully draw out the saltiness.
• Authentic Angolan palm oil (dendê) gives the stew its signature deep red color and earthy flavor; you can blend it with a milder oil if you prefer a lighter taste.
• Traditional funje (smooth cassava porridge) is the classic partner to this stew, but plain white rice or boiled cassava work beautifully too.
• The stew develops even deeper flavor the next day, making it perfect for advance meal prep.
• Adjust the heat by leaving the whole chili intact for mild warmth or breaking it open for serious fire.

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