Caldou

Senegalese Caldou Recipe for 4 People

Ingredients:

• 500g (1.1 lbs) fish fillets (tilapia or sea bream), cut into chunks
• 2 cups okra, sliced
• 2 large eggplants, diced
• 2 tomatoes, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup palm oil
• 2 tablespoons tomato paste
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground mustard
• 1 teaspoon thyme
• 4 cups fish or vegetable broth
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped for garnish

Instructions:

1. Prepare Ingredients:
   • Cut the fish into chunks, slice the okra, dice the eggplants and tomatoes, and chop the onion and garlic.
2. Sauté Aromatics:
   • In a large pot, heat palm oil over medium heat.
   • Sauté chopped onion and minced garlic until softened.
3. Add Spices:
   • Stir in tomato paste, ground cayenne pepper, ground ginger, ground mustard, and thyme. Cook for 2-3 minutes.
4. Cook Vegetables:
   • Add diced tomatoes, sliced okra, and diced eggplants to the pot. Cook until the vegetables are slightly tender.
5. Simmer with Broth:
   • Pour in fish or vegetable broth and bring the mixture to a simmer.
6. Add Fish:
   • Gently add the fish chunks to the pot. Season with salt and pepper to taste.
7. Simmer Until Cooked:
   • Simmer for about 15-20 minutes or until the fish is cooked through and the vegetables are tender.
8. Garnish and Serve:
   • Garnish the Caldou with chopped fresh parsley or cilantro before serving.

Optional:

• Serve the Caldou over rice or couscous for a complete meal.

Enjoy the rich flavors of Senegalese Caldou with this recipe for 4 people!