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Calulu de Peixe
São Tomé's national dish — a slow-cooked stew of dried fish and leafy vegetables in palm oil, fragrant with okra and sweet potato.
Prep
15 min
Cook
30 min
Servings
4
Difficulty
Medium
★★★★★
4.9(892 ratings)#fish#national-dish#stew#sao-tomean#gluten-free
About This Recipe
Calulu de Peixe is the soul of São Toméan cooking. Dried or smoked fish is layered into a pot with okra, aubergine, sweet potato, and dark leafy greens, all cooked down slowly in palm oil until the flavours meld into a deeply savoury, slightly sweet stew. The dish tells the story of São Tomé's African culinary roots, Portuguese colonial past, and Atlantic fishing heritage.
Ingredients
Serves 4
- 400 gdried/smoked fish, soaked 20 min and broken into large pieces
- 200 gfresh okra, trimmed and halved
- 1 mediumsweet potato, peeled and cubed
- 150 gwater spinach or kale, roughly chopped
- 3 tbspred palm oil
- 2tomatoes, chopped
Instructions
- 1
Build the base
Heat palm oil in a heavy pot. Add tomatoes and cook 5 minutes until softened and fragrant.
- 2
Layer the stew
Add sweet potato, okra, and leafy greens. Stir gently to coat everything in palm oil.
- 3
Add fish and liquid
Nestle fish pieces on top. Add 300 ml water and season with salt. Cover and simmer 30 minutes.
- 4
Slow-cook
Uncover and stir gently. Continue cooking 15 minutes until stew is thick and fragrant and sweet potato is tender.
- 5
Serve
Serve over white rice or with fresh bread, drizzled with extra palm oil if desired.
Pro Tips
- →
The best calulu is made with a variety of greens — mix kale, spinach, and sweet potato leaves.
- →
Palm oil is non-negotiable for authenticity.
Variations
- •
Use fresh fish instead of dried for a lighter version.
- •
Add dried shrimp for extra umami.
Storage
Refrigerate up to 3 days. Flavours improve the next day.
History & Origin
Calulu de Peixe is considered the national dish of São Tomé and Príncipe. Its roots lie in the African culinary traditions brought to the island by enslaved people during the Portuguese colonial era, fused with local ingredients and Portuguese cooking techniques.
Frequently Asked Questions
What fish should I use?
Traditionally dried kingfish or mackerel. Smoked haddock is a widely available substitute.
Is calulu always made with fish?
There is also Calulu de Carne, made with dried meat — both are equally traditional.
Nutrition Facts
Per serving (360g / 12.7 oz) · 4 servings total
Calories380kcal
Protein30g
Carbohydrates22g
Fat18g
Fiber5g
Protein30g
Carbs22g
Fat18g
Time Summary
Prep time15 min
Cook time30 min
Total time45 min
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