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Calalou

Calalou is a traditional French Guianan version of a classic stew of tannia greens and okra with bacon, smoked fish, smoked chicken and salted pig tails. The full recipe is presented here and I hope you enjoy this classic French Guianan version of: Calalou.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Additional Time:

(+over-night soaking)

Serves:

6

Rating: 4.5 star rating

Tags : Pork RecipesChicken RecipesFrench-guiana Recipes

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Method:

Place the salted pig tails in a large bowl, cover with plenty of water and set aside to soak over night. The following day, drain the pig tails, place in a saucepan, bring to a boil then take off the heat and pour away the water. Return the pork to a pan, cover with water then bring to a boil and cook for 20 minutes. Drain the pig tails, cut into pieces and set aside until needed.

Wash your choice of greens then chop them coarsely. Wash the okra, remove the ends and cut into 1cm long slices.

In a pressure cooker combine the oil, garlic and onion, the pieces of pig tails, greens, okra, tomatoes, cloves, 2 chicken stock cubes, pepper and coriander.

Stir the whole to combine and add a glass of water. Bring to a boil, secure the lid and pressure cook for 20 minutes.

Once the cooking is complete, allow the pressure to reduce naturally, open the pressure cooker and serve.