Callalou

Ingredients

• two dozen ochra pods
• two handfuls of string beans
• 2 egg plants
• 5 large tomatoes
• 2 large onions
• 2 green peppers
• in butter or dripping

Method

1. 1

   Slice the okra and set aside with salt.

2. 2

   Wash and boil until tender.

3. 3

   Drain and add string beans, eggplants, tomatoes, onions, and green peppers.

4. 4

   Cook in butter until almost dry, season, and serve hot.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 36. The excerpt below is the record exactly as published.

CALLALOU. (A Greek dish, brought by sailors to Marseilles.) Cut into slices two dozen ochra pods, add a little salt, and set aside for 15 minutes. Then wash them with warm water, drain, and boil until tender. Drain them once more ; add two handfuls of string beans, sliced and cooked. Cut also 2 egg plants into squares, 5 large tomatoes, and slice 2 large onions, and core and slice 2 green peppers. Cook all of these in butter or dripping, stirring until almost dry ; season, add some chopped pars- ley, cook 10 minutes more

Cook this with the app: pantry check, scaling, and the assistant.