Calulu de Pixe

Print Friendly, PDF & Email
Calulu de Pixe

(Photo Attributed to Author: Rui Gabriel Correia)

Calulu de Pixe (Fish in Palm Oil) Recipe-

  • 2 lb. fresh cod fish fillets, cut into large bite-sized pieces
  • 1 medium sized onion, sliced thin
  • 14 oz. (400g) ripe Roma plum tomatoes, chopped
  • 1 Scotch Bonnet hot chili pepper, minced
  • 18 oz. (500g) fresh okra (many Africans call it “okro”), trimmed and sliced
  • 2 plantains, peeled and chopped into large chunks
  • 35 oz. (1kg) fresh spinach
  • 4 large garlic cloves, peeled and chopped fine
  • 1 tsp. freshly ground course sea salt
  • 2 tbsp. lemon juice
  • 10 oz. (300ml) red palm oil (a must ingredient for authentic results)
  • Water
  • vegetable oil, for sautéing
  1. Place the cod fish fillets in a bowl and season with the salt and lemon juice. Set aside to marinate for 30 minutes.
  2. Then sauté the fish in vegetable oil, along with the garlic, onion, tomatoes and chili pepper in a large skillet over medium-high heat, until the fish is getting browned, and the onion and garlic are fragrant and softened. Season with salt to taste.
  3. In a large cooking pot, place alternating layers of the sautéed fish mixture, then the spinach, then the plantain and okra, until all your ingredients are used up. Then pour the palm oil over everything.
  4. Bring the dish up to a simmer and cook for 5 minutes, then pour in just enough water to barely cover the top layer. Bring the dish back up to a simmer, and cook for about 30 minutes—until all ingredients are well tenderized.
  5. To serve your Calulu de Pixe, begin by separating the layers and place them in separate bowls. On each serving plate, arrange helpings of the fish, spinach, okra and plantain around a generous mound of funje (Angolan cassava flour porridge). Then enjoy a well-rounded, traditional Angolan cuisine main meal of the day ethnic experience.

Contact us and/or Join Our Mailing List
(We respect your privacy. Subscribers’ info are not shared with anyone. EVER)