Calulu

Dish

Calulu

Calulu is typically made with fish such as cod or tilapia, although it can also be made with chicken or beef. The fish is first marinated in lemon juice and salt, and then it is fried until crispy. Onions, garlic, tomatoes, and okra are then added to the pan along with some palm oil. The dish is then simmered until the vegetables are cooked through and the flavors have melded together. The result is a rich and flavorful stew that is perfect for a cold winter day.

Jan Dec

Origins and history

Calulu is a traditional Angolan dish that has been around for centuries. It is believed to have originated in the coastal regions of Angola, where fish and palm oil are abundant.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for those who are on a low-fat or low-calorie diet due to the high fat content of the palm oil.

Variations

There are many variations of Calulu, with some recipes calling for the addition of coconut milk or hot peppers. Some recipes also call for the use of different types of fish or meat.

Presentation and garnishing

Calulu is traditionally served in a deep bowl with a sprinkle of chopped cilantro on top.

Tips & Tricks

To make the dish even more flavorful, try adding a pinch of smoked paprika or cumin to the stew while it is cooking.

Side-dishes

Funge, a type of cornmeal porridge, is the perfect side dish to serve with Calulu.

Drink pairings

A light beer or a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, pairs well with the rich flavors of Calulu.