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Prepare the fish
Soak smoked and dried fish separately in warm water for 30 minutes. Debone and break into large chunks.
Soak fish
30:00
Sao Tome's national dish — smoked and dried fish stewed with okra, tomatoes, and palm oil, layered with eggplant and served over mashed breadfruit or banana.
Calulu is the soul of Santomean cuisine, a dish that reflects the island's Portuguese colonial past and African roots. It is prepared for every important occasion, from family Sunday lunches to national independence celebrations.
Sao Tome's national dish — smoked and dried fish stewed with okra, tomatoes, and palm oil, layered with eggplant and served over mashed breadfruit or banana.
Best for National celebrations and Sunday lunch, with a medium cooking level and about 90 minutes total.
Mashed breadfruit or banana (angú)
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