In 1992 I sampled kalulu, a traditional dish, at the Hotel Miramar in São Tomé city. The greens used in the recipe are native to São Tomé but are very similar to the Portuguese couve galega. When I make the dish at home I often substitute collards, which do not significantly alter the taste of the original dish.


½ cup red palm oil

10 whole okra, ends removed and sliced into ½-inch pieces

2 medium onions, sliced thinly

1 chicken (about 3 pounds), cut into pieces or 3 pounds chicken parts

2 medium tomatoes, peeled, seeded, and chopped

2 small eggplants, peeled and cubed

1 teaspoon salt

1 teaspoon black pepper

1 small red pepper or 1 tablespoon red pepper flakes

1 bay leaf

2 tablespoons flour


Heat palm oil in a large pot. Add okra and onions and sauté until onions are transparent. Add chicken, tomatoes, eggplants, salt, pepper, red pepper, and bay leaf. Add water to cover. Bring to a boil; reduce heat, and simmer 2 to 3 hours to let broth thicken. Mix flour with a little of the broth and add to the pot. Let simmer another 15 minutes. Serve with a purée of cooked bananas.


Serves 4 - 5


country : São Tomé and Príncipe      

course : soup


source : Cuisines of Portuguese Encounters / Cherie Y. Hamilton