Cuisine from Around the World

Angolan
Why not be adventurous and try some Angolan cooking? Here is Moises' recipe for Fish Calulo:

Ingredients (serves 8)
1kg dried fish (any type, but I prefer Talapia)
1kg fresh fish (same type or different, I normally use tuna)
1 large onion
3medium large tomatoes
½ kg okra
1kg sweet potato leaves or spinach
3 cloves of garlic
2 glasses of palm oil
2 zucchine (courgettes), plus fufu or encona to accompany the dish

Directions:
Prepare fish by cleaning and gutting of bones and dirt. Cut into 3 or 4 pieces (depending on the size of the fish).
Boil water and then switch off heat. Add dried fish to the water to reduce some of the salt.
Take the fish out and put it with the fresh fish. Season with garlic, salt and vinegar or lemon (not both).
In a saucepan put alternate layers of fish, sliced onion sliced tomatoes, spinach or sweet potato leaves and sliced okra.
Add palm oil and 2 pints of water and simmer on low heat until everything is cooked (approx.20-25minutes).

Fish Calulo is great served with manioc flour pudding (funge) and palm oil beans. I like this dish to accompany the fish:
Boil a medium sized saucepan of water (6 glasses of water).
Turn down to medium heat and slowly add a specialist ingredient called fufu or encona, which you can usually get from Green St Market.
Stir for approx 5 minutes until the mix is hard.
It is now ready to be served.