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