Angolan Calulu de Pixe (Fish in Palm Oil) is a national favorite dish in Angola. It is a rich, sumptuous, and filling meal, very typical of West African cuisine. There are many variations on it, but this one is in the more traditional style.
(Photo Attributed to Author: elingunnur)
Authentic Angolan Calulu de Pixe Recipe-
Ingredients:
- 2 lb. fresh cod fish fillets, cut into large chunks
- 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
Directions:
- Place the cod fish fillets in a bowl and season with the salt and lemon juice. Set aside to marinate for 30 minutes.
- 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.
- 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.
- 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.
- To serve your Authentic Angolan 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.
Note: This recipe is just one of hundreds, taken from our African Cuisine Pages!
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Oh my, I’m having soooo much fun exploring this site! Definitely have to whip this dish up, my whole family loves catfish, as well as spicy ethnic dishes. Sweet!
Love your enthusiasm, Belinda! Enjoy this dish and come back as often as you wish. 🙂
I’ve been getting into African recipes lately, and this one sounds really good. I have the palm oil already, and everything else I can get locally. Cool!
Good for you, Barbara … African cuisine is wonderful to pick up and cook at home.
Glad I found your site and all these great West African recipes! I’m a native Nigerian, who studied and immigrated here in the States. I miss my homeland cooking, so having all this is going to be wonderful!
So glad you found us, Kofi! Help yourself to all the great West African recipes we have here, and come back often, okay?