Calalu de Peixe, by Belmira, from Angola


Calalu de Peixe
  • 1kg dried smoked fish
  • 1 onion, finely chopped
  • 3 tomatoes, chopped
  • 1 scotch bonnet chilli, chopped
  • 500g okra, trimmed and sliced
  • 500g sweet potato leaves (or spring greens or kale)
  • 4 garlic cloves, chopped
  • 1½ cups red palm oil
  • salt to taste
  • 1 tbsp lemon juice
  • 1 sweet potato
  • 1 cassava root
  • 1 cup cassava flour (garri)
  1. Wash the fish thoroughly. Place in a bowl and cover with cold water and leave overnight. You might need to change the water a few times. Drain and set aside.
  2. Peel potatoes and cassava and slice into 2cm discs. In a large saucepan, alternate layers of fish and all the vegetables. Pour the lemon juice, palm oil, scotch bonnet chilli and salt (to taste) over the contents of the saucepan. Simmer for about 40 mins or until tender.
  3. Dry roast the cassava flour until golden and serve on the side.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.