Calulu (São Toméan Fish and Greens Stew)

Ingredients

• 10 oz (280g) dried or smoked fish, such as smoked mackerel
• 1 lb (450g) firm white fish fillets, cut into large pieces
• 1 cup (240ml) red palm oil
• 1 large onion, sliced
• 3 cloves garlic, sliced
• 2 tomatoes, sliced
• 1 lb (450g) fresh spinach or sweet potato leaves
• 10 oz (280g) okra, sliced
• 1 eggplant, sliced
• 1 scotch bonnet pepper, whole
• Salt to taste

Before you cook

• Slice the onion, garlic, tomatoes and eggplant.
• Cut the white fish into large pieces and slice the okra.

Steps

1. Bring a kettle of water to a boil.
2. Pour the boiling water over the dried fish in a bowl and soak for 20 minutes.
3. Drain, then pour fresh boiling water over the fish and soak for 1 more hour.
4. Drain the fish and remove any skin and bones.
5. Layer half the onion, garlic and tomato in the bottom of a large heavy pot.
6. Arrange the dried fish and fresh fish pieces over the layer.
7. Add the eggplant slices.
8. Layer the spinach or sweet potato leaves on top.
9. Scatter the okra over the greens.
10. Layer the remaining onion, garlic and tomato on top.
11. Pour the palm oil evenly over everything.
12. Nestle the whole scotch bonnet into the pot and season with salt.
13. Cover the pot and set it over medium-low heat without stirring.
14. Simmer for 45 minutes, until the greens and fish are tender.
15. Gently fold the layers together once, being careful not to break up the fish too much.
16. Simmer uncovered for 10 more minutes, until the broth turns a deep red.
17. Remove the whole scotch bonnet before serving.
18. Serve hot with steamed rice.