Calulu de Peixe e Camarão de São Tomé (Island Fish, Okra & Leafy Green Palm Stew) – Authentic São Tomé and Príncipe Recipe
São Tomé and Príncipe’s national stew slow-simmered with island herbs, okra, and coastal fish.
- Country of Origin
- 🇸🇹 São Tomé and Príncipe (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Flaky ocean fish and wild shrimp, Whole okra pods, Eggplant, São Tomé aromatic herbs (basil, Ossame
Ingredients for Calulu de Peixe e Camarão de São Tomé (Island Fish, Okra & Leafy Green Palm Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky ocean fish and wild shrimp, prepped into bite-sized pieces
- 1.5 cups whole okra pods, washed and trimmed
- 1 cup eggplant
- 1 medium onion and 3 cloves garlic, finely minced with São Tomé aromatic herbs (basil
- 1.5 tbsp traditional São Tomé and Príncipe seasoning (ossame, cilantro), red palm oil, garlic, malagueta)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown flaky ocean fish and wild shrimp for 5 minutes.
- Add minced onion, garlic, São Tomé aromatic herbs (basil, and ossame, cilantro), red palm oil, garlic, malagueta, stirring for 2 minutes until deeply aromatic.
- Add whole okra pods and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in eggplant right before serving warm.