IVORY COAST WEST INDIES
If there is a secret to the success of this dish it is the water content, too much and you are left with a soup, too little and you are left with a mixture that is too thick.
- 1 kg callaoo leaves, soaked in water, drained, chopped
- 400 g bacon / soft salami, cubed
- 400 g tomatoes, diced
- 200 g onion, sliced
- 4 garlic cloves, minced
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tsp salt salt
- 1 scotch bonnet red pepper
- 4 sprigs thyme
Add oil to a heavy-bottomed pot, fry bacon until it is crisp over a high heat.
Reduce heat to medium, add onions, fry for five minutes.
Add garlic, red pepper, tomatoes and smoked paprika.
Sauté for five minutes. Cover and cook for five minutes.
Add thyme, stir into the mixture.
Add the leaves and the seasonings. Cover and leave to steam until the leaves wilt.
Add water but not too much.
Serve with fried sweet plantain slices seasoned with spices.