In brief
- Veal colombo: veal slow-cooked in a Caribbean spice blend based on turmeric
- Origin: Martinique and Guadeloupe, inherited from 19th-century Indian cuisine
- Essential ingredients: veal, colombo powder, tomatoes, aubergine, onions, garlic
- A slow-cooked dish, served with the family alongside white rice
Origins and cultural history of veal colombo
Colombo was born in the French Caribbean in the 19th century, with the arrival of indentured workers from India, mostly from the Coromandel Coast, after the abolition of slavery. These indentured workers brought their spices and their curry, which they adapted with locally available produce: the word “colombo” is thought to come from the Tamil kulambu, which refers to a sauce-based preparation, although its exact origin remains debated.
Colombo is traditionally cooked with chicken, pork or kid goat; the veal version, less common, is a variant found in several family kitchens in Martinique and Guadeloupe. The meat marinates in the spices then simmers for a long time with vegetables, a dish found both at Sunday family meals and in Creole restaurants.
What are the essential ingredients of veal colombo
Veal colombo relies on a small number of ingredients, found in Caribbean and African grocery stores.
- veal, in cubes
- colombo powder, a blend of turmeric, coriander, cumin, fenugreek and mustard
- tomatoes
- aubergine
- onions and garlic
- Caribbean chili pepper
- coconut milk, for a creamier sauce
What to know about the veal colombo
Veal colombo is an Antillean dish of cubed veal simmered in colombo powder, a spice blend based on turmeric, with coriander, cumin, fenugreek and mustard. The meat first marinates in the spices, then simmers for a long time with tomatoes, aubergine, onions, garlic and Antillean chilli, with coconut milk making the sauce creamier. Colombo is usually made with chicken, pork or goat: the veal version is a variant found in several family kitchens in Martinique and Guadeloupe. It is served with white rice, at Sunday family meals as well as in Creole restaurants.
Frequently asked questions about veal colombo
How long should veal colombo simmer?
Allow about 45 to 60 minutes of cooking over low heat, covered, after a marinade of at least one hour. The veal should be tender and come away easily with a fork: extend the cooking time by a few minutes if needed, adding a little water.
Can veal colombo be prepared ahead of time?
Yes: it keeps for two to three days in the refrigerator in a sealed container, and can be frozen for up to three months. Reheat it gently over low heat, adding a little water if the sauce has thickened too much.
Where can I find the ingredients for veal colombo in France?
NKOSI sells colombo powder, Caribbean chili pepper and coconut milk, 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 €.
