Angolan fish stew with tomatoes, okra, and dried fish — bold and aromatic.
Calulu is Angola's bold answer to fish stew — a thick, intensely flavored preparation built on dried fish, fresh tomatoes, okra, and peanut paste. The layers of umami from dried fish and ground peanuts create depth that fresh fish alone can't achieve. It's served over rice and is pure West African soul food.
Serves 4
Soak dried fish in warm water 20 minutes. Drain, flake, and remove bones.
Heat oil. Sauté garlic 1 minute. Add tomatoes and cook 5 minutes until soft.
Add flaked dried fish, fresh fish, and 2 cups water. Simmer 15 minutes.
Stir in okra and peanut paste. Simmer 15 minutes until okra is tender and flavors meld.
Dried fish adds umami depth — don't skip it.
Peanut paste thickens and enriches the broth.
Adjust consistency with water or longer cooking.
Use shrimp instead of dried fish
Add sweet potato for creaminess
Make with collard greens
Refrigerate up to 3 days. Freezes for 2 months.
Calulu combines West African fish-cooking traditions with Portuguese influence, using ingredients that have sustained Angolan communities for generations — dried fish for preservation, peanuts for protein.
Anchovies or smoked fish will add similar umami depth.
It should be stew-like, not brothy. Okra thickens it naturally.
Per serving · 4 servings total
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