São Toméan Calulu with Fish and Greens

Calulu is a signature São Toméan stew in which fish cooks with greens, okra, eggplant, tomato, and palm oil. It is a generous one-pot dish with a savory broth made for serving alongside rice.

Build the vegetable base first so the greens and eggplant soften into the broth, then nestle in the fish for the final simmer. This keeps the fish in distinct, tender pieces.

Use a firm white fish and avoid stirring after it goes in; gently spoon the broth over the top instead.

Serving Suggestions

Serve in wide bowls with white rice and a squeeze of lime. A little extra palm oil at the table is traditional and flavorful.

Recipe Notes

Use the freshest fish available and refrigerate leftovers for up to one day. Reheat just until hot so the fish does not dry out.

São Toméan Calulu with Fish and Greens

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A São Toméan fish stew with greens, okra, eggplant, tomato, and palm oil served with rice.

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6 servings

Course: Main Course, raw, wprm_course

Cuisine: raw, São Toméan, wprm_cuisine

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Vegetable base

• 2 tablespoons red palm oil
• 1 large yellow onion sliced
• 4 cloves garlic minced
• 2 medium tomatoes diced
• 1 small red bell pepper sliced
• 8 ounces okra sliced
• 1 medium eggplant cut into chunks
• 4 cups chopped sturdy greens collards or kale
• 2 cups fish stock or water
• 1 teaspoon fine salt

Fish and serving

• 1 1/2 pounds firm white fish fillets cut into large pieces
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 3 cups cooked white rice
• 1 medium lime cut into wedges

Equipment

• Wide Dutch oven
• Chef knife
• Wooden spoon
• Ladle

Method

 

Soften the vegetables:

1. Heat the palm oil in a wide Dutch oven. Cook the onion and pepper until softened, then add the garlic and tomatoes for two minutes.

Simmer the base:

1. Add the okra, eggplant, greens, stock, salt, paprika, and pepper. Cover and simmer for 20 minutes, until the vegetables are tender.

Cook the fish:

1. Nestle the fish into the stew. Cover and simmer gently for 10 to 12 minutes, spooning broth over the top, until the fish flakes easily.

Rest and serve:

1. Turn off the heat and rest for five minutes. Serve the calulu over rice with lime wedges.

Nutrition

Calories: 510kcalCarbohydrates: 54gProtein: 34gFat: 18gSaturated Fat: 5gCholesterol: 85mgSodium: 690mgFiber: 8gSugar: 9g

Notes

• Choose a firm fish such as cod, haddock, or snapper.
• Do not over-stir once the fish is added.