Fish Calulu - Fish
Serves 8 people
Recipe Ingredients:
· 1
kg dried fish
· 1 kg fresh fish
· 1 large
onion
· 3 medium large tomatoes
· ½
kg okra
· 1 kg sweet potato leaves or spinach
· 3 cloves of garlic
· 2 glasses of palm oil
· 2 zucchini
Recipe Directions
Leave the dried fish in hot water for a while but not too
long so that some of the salt remains. Season the fresh fish
with garlic, salt, vinegar or preferably lemon.
In a saucepan, alternate layers of dried fish, fresh fish,
sliced onion, sliced tomatoes, spinach or sweet potato leaves
and sliced okra. Add the palm oil and simmer until everything
is cooked.
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Caldeirada de Cabrito
(Lamb and Potato Casserole)
Serves 4 people
Recipe Ingredients:
· 4 slices of bacon, cut crosswise into pieces ½ inch
wide
· 2 pounds boneless lamb shoulder, trimmed of excess fat
and cut into 1½-inch cubes
· 1 tsp salt
· 2 T lard
· 1½ c finely chopped onions
· 1 T finely chopped garlic
· 1 large green or red bell pepper, seeded, deribbed and
coarsely chopped
· 2 T finely chopped fresh hot chilies
· 4 medium-sized firm ripe tomatoes,peeled, seeded and finely
chopped
· 1½ c chopped drained canned tomatoes
· 3 T finely chopped fresh parsley
· 2 T finely chopped fresh coriander
· ½ tsp ground cloves
· 4 medium-sized boiling potatoes, peeled and sliced into
rounds ½ inch thick
· 2 medium-sized bay leaves
· ¼ c cognac or brandy
· ¼ c dry white wine
· 1 c water
Recipe Directions
In a heavy 10- to 12-inch skillet, cook the bacon over moderate
heat until the bits are lightly browned but not crisp. With a slotted
spoon transfer the bacon bits to paper towels to drain. Pat the
lamb completely dry with paper towels and sprinkle the pieces on
all sides with the salt. Add the lard to the bacon fat remaining
in the skillet and, when it is hot but not smoking, brown the lamb,
5 or 6 pieces at a time. Turn the lamb frequently with tongs or
a spoon and regulate the heat so that the pieces color richly and
evenly without burning. As the pieces brown, transfer them to a
plate. Pour off all but a thin film of fat from the skillet and
drop in the onions, garlic, bell pepper and chilies. Stirring frequently
and scraping in the brown particles that cling to the bottom and
sides of the pan, cook for about 5 minutes, or until the vegetables
are soft. Watch carefully for any sign of burning and adjust the
heat if necessary. Add the tomatoes and, still stirring, cook briskly
until most of the liquid in the pan has evaporated and the mixture
is thick enough to hold its shape almost solidly in a spoon. Remove
the pan from the heat and stir in the parsley, coriander, cloves
and the reserved bacon. Taste for seasoning. Ladle about 1 c of
the tomato mixture into a heavy 2- to 3-quart casserole and spread
half of the sliced potatoes on top. Add half of the lamb and cover
it with another cup or so of the tomato mixture. Spread the remaining
potatoes evenly in the casserole; add the rest of the lamb and any
liquid that has accumulated around it. Then ladle the remaining
tomato mixture across the top. Tuck the bay leaves down inside the
casserole. Pour the brandy or cognac into the skillet and warm it
over the lowest possible heat. Ignite the brandy or cognac with
a match and slide the skillet back and forth over the burner until
the flames die. Pour in the wine and water and, stirring and scraping
the sides and bottom of the pan constantly, bring to a boil over
high heat. Carefully pour the brandy mixture down the sides of the
casserole. Bring the casserole to a boil over moderate heat, reduce
the heat to low, and simmer partially covered for about an hour,
or until the lamb and potatoes are tender but still intact. Taste
for seasoning and pick out and discard the bay leaves. Serve at
once, directly from the casserole, or from a heated bowl.
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