Calalou

A Stew of Mixed Ingredients, Dahomey

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Another national dish of Dahomey is the Calalou. In a large and deep earthenware casserole or marmite the following ingredients are put: Beef, mutton, pork, chicken, duck, sometimes game, dried fish, salt prawns, wild local spinach, okra and tomatoes. These are cooked in palm oil till the meat is easily removed from the bones, with a seasoning of salt, and very hot pepper.