Calalou

(Vegetable Stew)

Recipe origin: Côte d'Ivoire

Ingredients

• Cooking oil
• 2 to 3 pounds meat (red meat, poultry, or fish), cut into bite-sized pieces
• 2 pounds greens (traditionally cassava leaves, taro leaves, sorrel leaves; substitute mustard greens or spinach), stems removed and cleaned (note that taro greens must be boiled for a short time, then rinsed)
• 2 tomatoes, peeled and chopped
• 1 cup dried shrimp
• Garlic, minced (optional)
• Salt, pepper, or cayenne pepper, to taste
• 1 onion, finely chopped

Procedure

1. Heat the oil in a large pot.
2. Fry the meat and onion until the meat is browned.
3. Add all the remaining ingredients and enough water to partially cover them.
4. Cover, reduce heat, and simmer on a very low heat for 2 or more hours.
5. Serve with rice.

Serves 6 to 8.