Kalalou Royale

Kalalou Royale is a sumptuous dish deeply rooted in the cultural heritage of West Africa and often savored in Creole cuisine across the Caribbean, particularly in Haiti. A dish characterized by its rich and flavorful okra base, Kalalou Royale is a medley of meats and spices cooked to perfection, showcasing the vibrant array of flavors native to tropical regions. Historically, Kalalou has ties to African traditions where similar okra stews were made. Over time, the migration and blending of cultures enriched its preparation, etching it into the hearts of many as a beloved culinary delight.

Ingredients

1. Okra - 500g, fresh and sliced
2. Chicken - 250g, boneless and diced
3. Shrimp - 200g, peeled and deveined
4. Crabmeat - 150g, fresh or canned
5. Palm oil - 3 tablespoons
6. Onions - 2, finely chopped
7. Tomatoes - 2, diced
8. Chili peppers - 1 to 2, to taste
9. Garlic - 3 cloves, minced
10. Thyme - 1 teaspoon, dried
11. Salt - to taste
12. Black pepper - to taste
13. Lime - 1, juiced
14. Water - 1 liter
15. Rice - to serve

Preparation

Preparing the Ingredients

• Begin by preparing the okra by washing it thoroughly, then slice each piece into thin rounds.
• Clean and dice the chicken into bite-sized pieces.
• Peel and devein the shrimp, setting them aside.
• If using fresh crabmeat, remove any shell fragments.
• Chop the onions finely and dice the tomatoes.
• Mince the garlic and slice the chili peppers.
• Juice the lime and set aside for later use.

Marinating the Chicken

In a bowl, combine the chopped chicken with half of the minced garlic, the lime juice, a pinch of salt, and black pepper. Allow it to marinate for at least 30 minutes to enhance the flavor.

Cooking Method

Cooking the Kalalou

• Heat the palm oil in a large pot over medium heat. Once hot, add the onions and remaining garlic, cooking until the onions are soft and translucent.
• Add the marinated chicken to the pot, stirring well. Cook until the chicken is browned on all sides.
• Stir in the diced tomatoes and chili peppers, cooking for around 5 minutes.
• Introduce the sliced okra and cook for an additional 10 minutes, stirring occasionally.
• Add the crabmeat and shrimp to the pot, then pour in the water and season with thyme, salt, and black pepper to taste.
• Cover the pot and let the Kalalou simmer for about an hour, or until the broth has thickened and the flavors have melded. Stir occasionally to prevent sticking.

Serving Suggestions

Once the Kalalou Royale is ready to serve, pair it with a plate of steaming rice. This harmonious combination highlights the rich and aromatic qualities of the dish. Enjoy with family and friends to appreciate the communal spirit typical of sharing Kalalou Royale.