Calalou (Eggplant and Okra Stew)

From: The Multicultural Cookbook for Students

Roten, Lindsay Grace; Webb, Lois Sinaiko.

Description: Cote d’Ivoire, a remarkable nation on the west coast of Africa, has prospered since gaining independence from France in 1960. French influences can still be seen, through the restaurants and shops of major cities. Most people of the ivory Coast are spread evenly throughout the country, growing food for themselves and export. As a coastal country, saltwater fish is a major food resource that is often exported to other countries.
Stews, like this calalou, are important one-pot meals in Africa. Everything to be eaten for the day can be thrown in a pot with some water and oil and placed over a fire. Everything cooks together until it is tender and tastey.

Serves: 6
Time: ???

Ingredients:

• 0.25 cup peanut or vegetable oil
• 0.5 cup water, more as needed
• 1 cup onion, trimmed, peeled, finely chopped
• 2 cups stewed tomatoes, homemade or canned
• 2 tablespoons flour
• 0.5 teaspoon ground red pepper, more or less to taste
• 1 medium eggplant, trimmed, cubed (about 5 cups)
• 0.5 teaspoon thyme
• 2 cups okra, fresh or frozen, trimmed, cut in ½ inch slices
• 2 bay leaves
• salt and pepper to taste
• Equipment: skillet w/ cover, mixing spoon, cup

Instructions

1. Heat oil in skillet over medium-high heat. Add onions, mix well, saute 3 minutes or until soft.
2. In Cup, add flour to water and mix well to dissolve any lumps. Add flour mixture to cooked onions, stirring continually, and cook over medium heat for about 3 minutes until it starts to thicken. Reduce to simmer Stir in tomatoes, red peppers, thyme, and bay leaves. mix well. Cover and cook 10 minutes, stirring frequently. Add more water if necessary to prevent sticking.
3. Add eggplant and okra. cover and simmer about 30-40 minutes. Add salt and pepper to taste. Remove and discard bay leaves before serving
4. Serve in individual bowls as main dish over rice or as side dish with meat or chicken.