Sao Tomean Calulu

Ingredients:

1 kg grouper, cut into large steaks

500g peeled prawns

2 tomatoes, blanched, peeled and chopped

40 g flour

4 okra, finely chopped

3 tbsp palm oil

3 aubergines, peeled and cubed

2 onions, chopped

small bunch of marjoram, chopped

1 byleaf

4 whole peppercorns

6 grains of paradise

3 cardamom pods

Cooking Instructions:

Add the tomatoes, palm oil, aubergines, okra and onions to a saucepan. Crush the peppercorns, grains of paradise and cardamom pods in a pestle and mortar and add these along with the bayleaf, marjoram, fish and prawns to the pot. Season with salt and add sufficient water to just cover everything. Bring to a boil, reduce to a simmer and cook for about 40 minutes, or until the fish is done. Dissolve the flour in a small volume of water and add to the pan. Allow the dish to thicken and serve with boiled, mashed, plantains.

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