Today we are going to Angola. This country’s dish is a clear example for its Portuguese influence. To accompany the Calulu, also known as Caruru, I made fufu. It was my first time making fufu and I think I managed quite well. I was surprised by how filling the fufu itself was! One thing is for sure, for the remaining African countries, there will be a lot of fufu coming up and I can’t wait to improve my skills!
I have used this recipe to help me make this dish.
4 thick slices of fish, I used cod
2 slices of dried fish, croaker fish, if you can get it
300 g okra
1 onion, finely chopped or grated
3 cloves of garlic, chopped
1 bay leaf
1 kg fresh spinach, washed
1 cup palm oil
Season the fish with salt and pepper. Clean the okra and slice them. Peel the aubergine and dice it. Put it in water. Peel the tomato and grate it.
In a large casserole, put the fresh fish and the dried fish, the onions, garlic, spinach, aubergine, bay leaf, tomato and palm oil. Bring to a boil and then let simmer for about 30 minutes. You probably won’t need to add any water, since the ingredients are already wet.
After 30 minutes, add the okra. If you are looking for a thicker consistency, dissolve a spoon of flour or starch in some water and stir into the soup. Cook for another 20 to 30 minutes on low heat.
Season with salt and pepper and serve.
You can serve it alone or with some rice or fungee on the side.
Have you ever tried making this dish or visited Angola? Let me know in the comments below.