Recipe 2 – Angola, Africa

Chef Explorer

Angolan Fish Calulu


  • 500g dried, salted, fish (salt cod can be used)
  • 500g fresh fish, cut into steaks
  • 1 onion, finely sliced
  • 3 large, ripe, tomatoes
  • 1 hot chilli very finely chopped
  • 400g okra, trimmed and sliced
  • 1large bunch sweet potato or cassava leaves (or use kale)
  • 3 garlic cloves
  • 1 tsp sea salt
  • Juice of 1 lemon
  • *100ml olive oil (* Traditionally 250ml Red Palm oil)
  • 1 zuchini, sliced


  1. * If using dried fish add them to a bowl, cover with boiling water and leave for 20 minutes.
  2. You may have to drain the fish and soak again if really salty for another 20 minutes.
  3. Meanwhile, add the fresh fish to a bowl and season with the chopped garlic, salt and lemon juice. Marinate for 20 minutes.
  4. In a large casserole pot, alternate layers of dried fish, fresh fish, sliced onion, sliced zuchini, tomatoes, the green leaves and sliced okra.
  5. Combine the oil with any remaining fish marinade and the hot chilli then pour over the contents of the pot.
  6. Bring to a simmer then cook for about 30 minutes with the lid on, or until the contents of the pot are tender.
  7. Serve with Rice and beans.

*In Angola they would most certainly use Red Palm oil which is derived from the fruit of the oil palm tree and is very red in colour. It is a common cooking ingredient in the tropics of Africa as well as Brazil. It is also controversial worldwide as it is a very highly saturated oil and of concern to the environment.