Combine both fresh and dry fish with tomato, garlic, spinach, quiabos, sweet potato, abobrinha and palm oil and you will get Calulu, a tasty Angolan speciality that is said to have originated from a similar Brazilian dish. The stew is cooked in a pan, where ingredients settle between layers of dry fish and fresh fish. The result is served with an accompaniment of beans and funge (maize and cassava flour).
Practical Information Calulu is a fairly common dish in Angola and can be found in Luanda’s main restaurants.