Calulu de Peixe Angolano (Layered Dried & Fresh Fish, Sweet Potato Leaf, Okra & Tomato Pot) – Authentic Angola Recipe

Slow-simmered Angolan coastal pot layering flaky fish with greens, okra, and sweet tomatoes.

Country of Origin
🇦🇴 Angola (Southern Africa, Africa)
Dietary Profile
pescatarian
Prep Time
15 min
Cook Time
30 min
Difficulty
Easy
Signature Staples
Firm white fish fillets, Fresh spinach/sweet potato greens and okra, Ripe tomatoes and onions, Red palm oil, Garlic

Ingredients for Calulu de Peixe Angolano (Layered Dried & Fresh Fish, Sweet Potato Leaf, Okra & Tomato Pot) (4 Servings)

  • 1.25 lbs (or 2.5 cups) firm white fish fillets, prepped into bite-sized pieces
  • 1.5 cups fresh spinach/sweet potato greens and okra, washed and trimmed
  • 1 cup ripe tomatoes and onions
  • 1 medium onion and 3 cloves garlic, finely minced with red palm oil
  • 1.5 tbsp traditional Angola seasoning (garlic, malagueta pepper, lemon)
  • 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

  1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish fillets for 5 minutes.
  2. Add minced onion, garlic, red palm oil, and garlic, malagueta pepper, lemon, stirring for 2 minutes until deeply aromatic.
  3. Add fresh spinach/sweet potato greens and okra and pour in the braising liquid; bring to a lively simmer.
  4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
  5. Stir in ripe tomatoes and onions right before serving warm.

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