Angolan Calulu with Salt Cod and Greens

Ingredients

• 12 oz salt cod, soaked overnight and drained, or fresh cod
• 6 cups chopped collard greens or spinach
• 1 cup sliced okra
• 3 tbsp red palm oil or neutral oil
• 1 small onion, finely diced
• 4 garlic cloves, minced
• 3 ripe tomatoes, diced
• 1 red chili, minced
• 1 cup fish stock or water
• 3/4 cup fine cornmeal, for the funge
• 1 lime, cut into wedges
• 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using salt cod, soak it in several changes of cold water for at least 12 hours, refrigerated, then drain and taste a shred; it should be pleasantly savoury, not aggressively salty. Fresh cod needs no soaking.
2. Flake the drained fish into large pieces, checking carefully for bones, and pat it dry.
3. Heat 2 tablespoons of the oil in a wide pot over medium heat and cook the onion for 6 minutes until soft, then add the garlic and chili for 30 seconds.
4. Add the tomatoes and cook for 8 to 10 minutes, pressing them down, until they darken and the oil begins to separate at the edges of the pan.
5. Add the greens in handfuls, letting each batch wilt, then the okra and the stock. Simmer for 15 minutes, until the greens are tender and the okra has softened.
6. Lay the flaked fish on top, cover, and simmer gently for 8 to 10 minutes without stirring, so the pieces stay whole rather than shredding into the broth.
7. For the funge, whisk the cornmeal into 3 cups of cold water in a separate pan, then bring it to a simmer, stirring constantly, and cook for 10 to 12 minutes until very thick and smooth.
8. Taste the calulu and season with salt, the remaining oil, and lime. Serve it over the funge with the cilantro and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.