Le Calalou

Name: Le Calalou
Yield: Serves 6
Cuisine: Guadeloupe
Ingredients: 4 tablespoons vegetable oil; 1 lb. aubergine, peeled and coarsely chopped; 1 tablespoon white vinegar; 1 fresh hot pepper, seeded and chopped; ⅓ pint coconut milk; Salt, pepper to taste; 4 oz. lean salt pork, cut into ½-inch cubes; 3 lb. callaloo leaves, or spinach, Chinese spinach, or Swiss chard; 3 green (unripe) bananas, peeled and chopped; 2 onions, finely chopped; 2 cloves garlic, minced; ½ teaspoon thyme; ¼ teaspoon ground cloves; ½ lb. okra, sliced; 2 tablespoons chopped chives

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

This is a much more elaborate version of callaloo soup. It is served with Riz Créole (rice) and Chiquetaille de Morue (codfish salad), as a complete meal.

Ingredients

3 lb. callaloo leaves, or spinach, Chinese spinach, or Swiss chard
½ lb.

Americas
Guadeloupe
Soup
Gluten-free
Caribbean

Method

Wash, drain and coarsely chop the greens. Place in a large, heavy saucepan with the okra and aubergine and 1½ pints of water. Cover and cook until the vegetables are very tender. Set aside.

In a heavy casserole heat the oil and fry the salt pork lightly. Add the bananas, onions and garlic. Cove