Calalou (okra And Eggplant Stew)
Calalou is a traditional Guinean stew made with okra, eggplant, and a variety of flavorful ingredients. This hearty and nutritious dish is perfect for a comforting meal.
Ingredients
- 1 cup sliced okra
- 1 medium eggplant, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 tomatoes, chopped
- 1 scotch bonnet pepper, finely chopped
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the onions, garlic, and scotch bonnet pepper. Sauté until the onions are translucent.
- Add the bell pepper, tomatoes, and eggplant. Cook for 5 minutes, stirring occasionally.
- Stir in the okra, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
- Pour in the vegetable broth and bring the stew to a simmer. Cook for 20-25 minutes, or until the vegetables are tender.
- Adjust the seasoning if needed, then serve the calalou hot with rice or crusty bread.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Saucepan
Serving suggestions
Calalou is best served hot with a side of steamed rice or crusty bread.
Tips & tricks
For a spicier stew, add more scotch bonnet pepper according to your preference.
Cost
$10