In brief
- Calalou is a thick Antillean stew made from green leaves, okra and crab.
- Origin: Martinique and Guadeloupe, with culinary roots in West Africa.
- Essential ingredients: spinach or dachine leaves, okra, smoked bacon, crab.
- A sharing dish, prepared for festive meals and large family gatherings.
Origins and cultural history of calalou
The word calalou is thought to come from the Kimbundu kalulú, which refers to okra or a vegetable dish in Angola. It arrived in the Caribbean with the slave trade and the cuisines of West and Central Africa, then took on its own form through contact with island ingredients. The dish is today one of the national dishes of Trinidad and Tobago and Dominica.
In the French Antilles, the recipe varies from one family to another: plain, with salted meat, or with crab for special occasions. The base always stays the same, green leaves simmered for a long time with okra, until a thick, smooth soup is obtained.
What are the essential ingredients of calalou
Calalou is built around green leaves and okra, simmered with a smoked seasoning and, often, crab.
- spinach or dachine (dasheen) leaves
- fresh okra
- smoked bacon or salted meat
- crab
- onion and garlic
- chives
- Caribbean chili pepper
What to know about calalou
Calalou is a thick Antillean potée made of green leaves (spinach or dachine leaves) slowly simmered with okra, smoked bacon and, often, crab. The result is a thick, velvety soup, seasoned with onion, garlic, chives and Antillean chili. Depending on the family, it is made plain, with salted meat, or with crab for big occasions. It is a dish for sharing, served at festive meals and large family tables.
Frequently asked questions about calalou
Are calalou and the English-language callaloo the same dish?
The name and the recipe vary from island to island. In Trinidad and Tobago and Jamaica, callaloo is often made with amaranth or dachine leaves and coconut milk. In the French Antilles, the base is instead green leaves, okra, smoked bacon and crab.
Can calalou be made without crab?
Yes. Plain calalou, without crab or meat, or with only salted meat, is a common and equally traditional variant, especially for everyday meals.
Where to find the ingredients for calalou in France?
NKOSI offers the Caribbean chili pepper and lime juice for calalou and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.
