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.

Calalou (okra And Eggplant Stew)

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

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the onions, garlic, and scotch bonnet pepper. Sauté until the onions are translucent.
  3. Add the bell pepper, tomatoes, and eggplant. Cook for 5 minutes, stirring occasionally.
  4. Stir in the okra, cumin, paprika, salt, and pepper. Cook for another 5 minutes.
  5. Pour in the vegetable broth and bring the stew to a simmer. Cook for 20-25 minutes, or until the vegetables are tender.
  6. 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