Angolan Recipes (Calulu De Peixe: Fish and Vegetable Stew)

  Ingredients

-         1 pound of fish (any fish can go. Fresh, smoked or dried)

-         3 garlic cloves, minced

-         2 medium onions, diced

-         3 medium tomatoes, diced (keep the juices!)

-         2 green chili peppers, very finely chopped (optional, but very recommended)

-         2 handfuls (1/2 cup) okra, trimmed and sliced diagonally

-         1 cup kale, chopped

-         1 tablespoon lemon juice

-         2 bay leaves

-         1 teaspoon sea salt

-         1 teaspoon freshly cracked black pepper

-         ¼ cup red palm oil

-         1½ cups vegetable broth

-         2 teaspoons arrowroot starch or similar sauce thickener (optional)

Method

How to prepare the fish

    -         Place the fish in the center of mixing bowl. Add lemon juice, garlic and half of the green chili peppers over top.

    -         Add salt, fresh cracked black pepper and mix; allow the fish sit in this marinade for 8 minutes.

To Prepare the Calulu De Peixe

    -      Place the stockpot over medium heat with a dash of oil.

    -         Add half of diced onions into the pot and cook for 2 minutes until translucent. Keep the other half aside for the layering to come

    -         Lower the stove-top to a medium heat. Take fish and layer it on top of the onions. Make sure the garlic and chili peppers make it from the bowl to the stockpot as well!

    -         Layer the ingredients on top of the fish continuously. Start with the okra, then the tomatoes, then more onions and green chili peppers on top

    -         After layering your ingredients, drizzle the red palm oil evenly over top the entire pile

     -         Add the vegetable broth to submerge all the ingredients, then cover the stockpot and cook the calulu for 10 minutes

     -         After 15 minutes, lower the stovetop heat to simmer, uncover the calulu and stir

     -         Add in the chopped kale and stir again

     -         Thicken the calulu for a richer consistency. (optional)

     -         Dissolve the arrowroot starch in water to create a slurry, then pour the slurry into the stockpot

     -         Stir well, re-cover the stockpot and simmer for another 5 minutes. Ready to serve.

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