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Calulu Stuffed Peppers

Calulu Stuffed Peppers

My hosts asked me to make something with a nod to their Angolan heritage, and when I asked them what their favourite dish from home was, they both said  Calulu de Piexe, which is a hearty fish stew. Because there was no way for me to get hold of all the ingredients at short notice in Nairobi, I did a little research, around their cuisine in general and created a recipe which would nod respectfully at their nostalgia, while still being fusion, experimental and exciting. That, ladies and gentlemen, is how this recipe was born. It is a stuffed pepper recipe unlike anything you’ve tried before; with umami, salt, sweetness and earth, rolled into one. Feel free to use any fish you can get your hands on as a substitute. For example, I think smoked mackerel would be gorgeous in this.



500g fragrant jasmine rice, boiled with ½ cup orange lentils

10 green peppers, deseeded and halved

10 anchovies or small fish, roughly chopped. 

1 tsp garlic, minced

8 – 10 green olives, chopped

1 splash olive oil

3 dried figs, chopped finely

Salt and pepper to taste



  1. Boil the rice together with the lentils until soft and ready to eat. Once boiled, take off the heat. 
  2. Into the rice, mix all the other ingredients and combine well. 
  3. Using a spoon, stuff each pepper half with the fragrant rice mixture
  4. Bake until the rice is a little crispy on top. Can be served hot or at room temperature



This recipe is from Season 1  Episode 9 of Minjiba Entertains, commissioned by The Africa Channel and showing on RealTime DSTV Channel 155, Emirates in-Flight Entertainment, Amazon Prime, and Demand Africa. 


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