This is an AI-generated image.

Calulu de Peixe (Fish Stew)

Name: Calulu de Peixe (Fish Stew)
Total time: 45 min
Yield: Serves 2
Cuisine: Sao Tome and Principe
Ingredients: 300g White fish fillets; 10 pods Okra; 2 Eggplant; 1 bunch Spinach; 2 tbsp Sesame oil + paprika; 1 tsp Paprika; 1 Red chili

Main Dish

⏱ 45 min

👥 Serves 2

Difficulty ⭐⭐

Fish simmered slowly with okra, eggplant, and leafy greens in palm oil — the national dish of São Tomé and Príncipe.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

This dish is believed to have originated to support the health of plantation workers during the era of slavery. It makes generous use of the islands' fish and leafy greens, developing deep flavor through slow simmering. It also carries the influence of Portuguese colonial rule.

🌆 Where it's eaten: Served with rice or breadfruit, it's a special dish brought out for family meals and church gatherings.

🥕 Ingredients (serves 2)

White fish fillets 300g
Okra 10 pods
Eggplant 2
Spinach 1 bunch
Sesame oil + paprika 2 tbsp
Paprika 1 tsp
Red chili 1

👩‍🍳 Instructions

Cut the fish into bite-sized pieces. Cut the okra and eggplant into easy-to-eat pieces.
Heat sesame oil and paprika in a pot and sauté the eggplant.
Add the okra, water, and chili and simmer for 10 minutes.
Add the fish and simmer 10 more minutes.
Add the spinach and simmer until wilted; season with salt.
Serve with rice.

← More Sao Tome and Principe recipes 🗺 Explore another country