Vegan calulu
This traditional Angolan stew is made by simmering ocra, egg plant and tomatoes with red palm oil.
Servings 4
Ingredients
Calulu
- 200 g kale, chopped
- 1 onion, chopped
- 3 garlic cloves, minced
- ½-1 scotch bonnet, cut in half, seeds removed or sub for other chili
- 2 bay leaves
- 200-250 eggplant, chopped
- 2-3 tomatoes, fresh, coarsely chopped
- 5-10 pcs ocra
- 40 mL red palm oil
- salt, to taste
Instructions
- Layer the vegetables in a large pot. Start with the chopped kale, then add onion and garlic, scotch bonnet, bay leaves, eggplant, chopped tomatoes, and finally the ocra. Cut the ocra into 3 cm pieces just before adding it.
- Sprinkle the vegetables with salt and drizzle over the red palm oil.
- Heat the pot over a medium heat. Use a lid. The vegetables will release water and start to steam and finally boil. If you apply too much heat, they risk burning before releasing enough water to cook. You can add a little water to help the process get going.
- Simmer for 30-50 minutes.