Stews
Calulu
Calulu de Peixe
Sao Tome and Principe
The national dish of Sao Tome and Principe; slow-cooked stew of dried or fresh fish (grouper or smoked fish), prawns, okra, eggplant, tomatoes, onions, and leafy greens; simmered in red palm oil with grains of paradise and spices; takes about five hours to prepare traditionally; served with funge (cassava or plantain porridge) or rice; a TasteAtlas-listed must-try; the heart of Santomean cuisine.
Original eatfuls sticker artwork
What it is
A closer look at Calulu.
The national dish of Sao Tome and Principe; slow-cooked stew of dried or fresh fish (grouper or smoked fish), prawns, okra, eggplant, tomatoes, onions, and leafy greens; simmered in red palm oil with grains of paradise and spices; takes about five hours to prepare traditionally; served with funge (cassava or plantain porridge) or rice; a TasteAtlas-listed must-try; the heart of Santomean cuisine.
What to look for
Know it when you find it.
A rich, dark stew with fish, prawns, okra, and eggplant in palm oil; served with funge or rice; the national dish of Sao Tome; slow-cooked for hours; deeply flavorful and hearty.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Calulu.
Names around the table
One food, more than one name.
Same family
Related foods and regional cousins.
Keep exploring
If this caught your eye…
Philippines
Filipino Adobo
Adobo
Filipino adobo braises meat or seafood in vinegar, soy sauce, garlic, bay leaf, and pepper until the sauce is savoury, sharp, and deeply aromatic.
Arequipa, Peru
Adobo Arequipeño
Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.
Cyprus
Afelia
Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Philippines
Tomato Stew
Afritada
Chicken or pork stewed in tomato sauce with potatoes, carrots, and bell peppers, a simple family dish.
Antigua and Barbuda
Fungee and Pepperpot
The national dish of Antigua and Barbuda; fungee is a stiff cornmeal porridge cooked with okra, stirred until it pulls away from the pot, then shaped into a smooth ball like polenta; pepperpot is a dark, savoury stew of spinach, eggplant, pumpkin, okra, and salted or seasoned meats; served together, with the fungee used to scoop up the stew; of West African origin.
Antigua and Barbuda
Antiguan Ital Stew
Ital Stew
Rastafarian plant-based stew found at cafes in Liberta and across Antigua; made with root vegetables, coconut milk, and island spices; starts with the same green seasoning paste that forms the backbone of every Antiguan kitchen; a vegan dish that clears the sinuses and warms the soul; the ital stew of Antigua; a Rastafarian tradition; a plant-based island dish.
Rwanda
Agatogo
Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.