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Angolan - CALULU DE PEIXE

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Angolan - CALULU DE PEIXE Fish Stew with Okra & palm oil Angolan - CALULU DE PEIXE Meet calulu de peixe, a delectable and hearty fish and okra stew. It has become so beloved in Angola that you’d expect the recipe to have grown and matured with the culture. Alas, this would only be partly true. While the ingredients are quintessentially Angolan, it was a recipe developed in Brazil, another former Portuguese colony. Eventually, the recipe did make its way back to African shores, and it has become a staple in local Angolan cuisine since. 20 minutes PREP TIME INGREDIENTS 25 minutes COOK TIME • 1 pound of fish (can be smoked, dried, fresh or • 1 cup kale, chopped a combo of all three) • 1 tablespoon lemon juice • 3 garlic cloves, minced • 2 bay leaves • 2 medium-sized white onions, diced • 1 teaspoon sea salt • 3-4 medium-sized tomatoes, diced (keep the • 1 teaspoon freshly cracked black pepper juices!) • 1/4 cup red palm oil • 1-2 green chili peppers, very finely chopped (optional, but very recommended) • 1½ cups vegetable broth • 2 handfuls (1/2 cup) okra, trimmed and sliced • 2 teaspoons arrowroot starch or similar sauce diagonally thickener (optional) TOTAL TIME: 45 MINUTES SERVES: 4 PEOPLE LEVEL OF DIFFICULTY: EASY 1. ANGOLAN - CALULU DE PEIXE You can find out more about Angolan cuisine, its history and the Calulu de Peixe recipe (including more pictures) by clicking here. Stage 1: Marinate the Fish 1. Take a medium-sized mixing bowl and place your fish in the center 2. Pour your lemon juice, garlic and half of your green chili peppers over top, followed by salt and fresh cracked black pepper. Mix everything around, then let the fish sit in this marinade for 10 minutes 2. ANGOLAN - CALULU DE PEIXE Stage 2: Prepare the Calulu de Peixe 1. Towards the tail end of the 20 minutes, begin the next stage by taking a stockpot over medium high heat with a dash of oil 2. Start by adding your half of your diced onions into the pot and cooking for 1-2 minutes until translucent. Keep the other half aside for the layering to come 3. Next, reduce your stovetop to a medium heat. Take your 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! 4. Continue to layer your ingredients on top of the fish. Start with the okra, then the tomatoes, then more onions and green chili peppers on top 5. After layering your ingredients, drizzle the red palm oil evenly over top the entire pile 6. Add your vegetable broth to submerge all the ingredients, then cover your stockpot and cook your calulu for 15 minutes 3. ANGOLAN - CALULU DE PEIXE Stage 3: Finishing Touches 1. After 15 minutes, reduce your stovetop heat to a simmer, uncover the calulu and give it a stir 2. Next, add in your chopped kale and stir again 3. Optional: At this point, you can thicken the calulu for a richer consistency. To do this, dissolve your arrowroot starch in water to create a slurry, then pour the slurry into the stockpot 4. Stir well, re-cover the stockpot and simmer for another 4-5 minutes, then you’re done! 4. ANGOLAN - CALULU DE PEIXE Bon Appétit! Arousing Appetites CLEAN. AUTHENTIC.arousingappetites.com INTERNATIONAL. HOME COOKING. 5. ANGOLAN - CALULU DE PEIXE.
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