Calalou (Beninese Callaloo)

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Calalou (Beninese Callaloo)

Calalou (Callaloo) is a traditional Beninese recipe for a classic stew of goat meat, cassava greens and okra cooked in an onion and chilli base and thickened with dried prawns. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Callaloo (Calalou).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Chilli Recipes Game Recipes Vegetable Recipes Benin Recipes

Ingredients:

1kg goat meat, cut into small dice
1kg cassava leaves, very finely shredded
200g okra, very finely sliced
50g dried, ground, prawns
3 onions, finely chopped
2 hot, green, chillies, pounded to a paste
2 tbsp groundnut oil
habanero chillies (keep whole)

Method:

Heat the oil in a pan, add the onions and fry for about 2 minutes. Add the cassava leaves, and pour in 1l of water. Bring to a boil and cook until the leaves have wilted.

Now add the meat and the dried, ground, prawns along with the chilli paste and whole chillies. Bring to a simmer and cook for 40 minutes. Add the okra, season to taste and add a little more water if too thick. Remove the whole chillies and set aside. Return to a simmer and cook for 15 minutes.

Serve hot, accompanied by white rice and garnished with the whole chillies.