Calalú is a delicious Afro-Caribbean soup with a rich cultural tradition. Originating from Africa and adopted in Cuba, it combines fish, quimbombó, and flavorful spices. Its history and taste make it a unique dish full of stories.
Calalú is a traditional Latin American dish, full of color and flavor.
Its fresh and nutritious ingredients make it a healthy and delicious option to enjoy with family.
Preparing and tasting Calalú is an experience that brings flavors and cultures together at one table.
Calalú
Ingredients
1 kilogram of White fish
½ kilogram of Quimbombó
8 tablespoons of Butter
Water
1 Large onion sliced into rings
4 teaspoons of Flour
2 tablespoons of Ketchup
1 teaspoon of Salt
¼ teaspoon of Ground black pepper
3 tablespoons of Pickles chopped in mustard
12 Drops of hot sauce
1 teaspoon of Worcestershire sauce
Preparation
Step 1 : The fish is allowed to sweat out, its skin and bones are removed, and it is divided into pieces, reserving the liquid it releases.
Step 2 : The quimbombó are cleaned, washed, and sliced into thin rings.
Step 3 : In a pot, heat 5 tablespoons of butter and add the quimbombó, frying and stirring for about 15 minutes until the viscous liquid they release is eliminated.
Step 4 : Then, add boiling water sufficient to cover them, bring to a boil, remove from heat, strain, and set aside.
Step 5 : In the same pot, place the remaining butter and warm it up.
Step 6 : Add the onion rings and cook for 7 minutes.
Step 7 : Next, incorporate the flour, stir, and cook over low heat for 3 minutes.
Step 8 : Add the ketchup, salt, pepper, pickles, hot sauce, Worcestershire sauce, and the fish liquid.
Step 9 : Cook for 12 minutes.
Step 10 : Then, add the quimbombó and fish, cooking over low heat until well heated.
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