Calulu (São Tomé)
The island calulu: São Tomé's famous fish calulu — dried and fresh fish layered with okra, eggplant, sweet-potato leaves and palm oil, simmered into the islands' national dish (the Atlantic twin of Angola's).
What it is
The island calulu: São Tomé's famous fish calulu — dried and fresh fish layered with okra, eggplant, sweet-potato leaves and palm oil, simmered into the islands' national dish (the Atlantic twin of Angola's). Ingredients: dried fish, fresh fish, okra, eggplant, sweet-potato leaves, tomatoes, onions, palm oil, chiles, safu or breadfruit (sides). Recipe: 1) Soak dried fish. 2) Layer fish and vegetables in the pot. 3) Add palm oil; simmer until melded. 4) Serve with funge or rice and banana. Serve: at Sunday tables in São Tomé city. Flavor: oceanic, green, palm-rich. History: the islands' calulu is Gulf of Guinea heritage — Angola's twin across the water. See also: Banana Frita (São Tomé), Arroz Doce (São Tomé).
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