Click on the image, above to submit to Pinterest.
Calalu
Calalu is a traditional Beninese recipe for a classic stew of meat and greens in a tomato, palm oil and hot chilli sauce thickened with okra and dried prawns. The full recipe is presented here and I hope you enjoy this classic Beninese version of: Calalu.
prep time
20 minutes
cook time
120 minutes
Total Time:
140 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesBenin Recipes
Calalu is a dish from
Benin that has counterparts all over
West Africa. It's a stew of meat, greens and chillies.
Ingredients:
1.2kg meat cut into bite sized pieces (any combination of red meat, fowl and/or fish can be used)
1kg, or more, mixed greens (any combination of cassava leaves, taro leaves, chard,
sorrel leaves, kale, mustard greens, turnip greens, collard greens. spinach, Savoy cabbage or similar) [note: if using taro greens they
must be parboiled and rinsed before they are added to the stew]
3 tomatoes,
blanched, peeled and chopped
200g dried prawns
10 okra, chopped
1 onion, chopped
1 garlic clove, minced
2 hot
chilli peppers, chopped
salt, black pepper and
cayenne pepper, to taste
palm oil for cooking (or groundnut oil with
paprika for colouring)
Method:
Heat some 4 tbsp oil in a large pot and fry the meat and onions until the meat is browned. Add all the remaining ingredients and just enough water to partially cover them. Cover and reduce the heat to a simmer. Cook on very low heat for two hours or more.
Serve on a bed of rice.
