Sao Tomean Calulu RecipeOrigin: Sao Tome Period: Traditional |
Ingredients:
1 kg grouper, cut into large steaks 
Sao Tomean Calulu Preparation:Method:Add the tomatoes, palm oil, aubergines, okra and onions to a saucepan. Crush the peppercorns, grains of paradise and cardamom pods in a pestle and mortar and add these along with the bayleaf, marjoram, fish and prawns to the pot. Season with salt and add sufficient water to just cover everything. Bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the fish is done. Dissolve the flour to a slurry in a small volume of water and add to the pan. Allow the dish to thicken and serve with boiled, mashed, plantains. |
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