Where it comes from
Kalalou comes straight from West African okra stews, the very dish that gave its name to gumbo across the diaspora. In Haiti it is a beloved comfort food, especially in the south, where its silky texture and seafood richness make it a centerpiece of family Sunday lunches.
On the plate
Silky and slightly viscous from the okra, with sweet bursts of crab and shrimp and a green, herbal backbone. Savory and warming, with a creeping scotch bonnet heat that builds spoon after spoon.
How it works
Okra contains soluble fiber (mucilage) that dissolves into the liquid as it cooks, naturally thickening the stew into its signature silky, slightly slippery body without any added starch.
Variations
with salt beef or pig's tail, with djon-djon mushrooms, vegetarian with just greens
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓40 min active
How it's made
8 steps · Show ↓- 112 min
Wash and finely slice the okra, and chop leafy greens like spinach or watercress.
- 25 min
Season crab and shrimp with lime, salt and epis.
- 36 min
Saute onion, garlic and epis in oil until fragrant.
- 45 min
Add the seafood and brown briefly, then add water or stock.
- 53 min
Stir in the sliced okra and greens and bring to a simmer.
- 615 min
Cook gently, stirring, until the okra breaks down and thickens the stew.
- 72 min
Season with scotch bonnet, salt and a touch of bouillon.
- 812 min
Simmer until rich and slippery, then serve over rice or with tonm tonm.
