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Meat, Africa and overseas

Calalou with smoked bacon and rice

Calalou with bacon and rice is a Caribbean stew of leafy greens and okra simmered with smoked bacon, served with rice. For 4 people, it takes about 1 hour and stays easy to make, at €2.40 per serving. The key is letting the greens simmer long enough to turn almost creamy.

Tonight we're making a Caribbean calalou, a stew of leafy greens and okra with smoked bacon, served with rice.

Calalou with smoked bacon and rice
Total time
1 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Summer

Calalou is first and foremost about texture. Spinach and okra slowly break down in the pot until they form a thick, almost creamy stew, deepened by smoky bacon and a touch of heat from a whole chile pepper. Plain white rice, cooked separately, soaks up that fragrant sauce and balances the dish.

This is a weeknight dish that asks for patience rather than skill, perfect for an evening when you have an hour to spare without needing to hover over the stove. Mon Chou suggests it for family dinners or gatherings with adults who enjoy bold flavors, though it's less obvious for kids because of the chile and the soft, melted texture of the greens.

The ingredients

4 people

Fruits and vegetables

  • Fresh spinach 800 g
  • Okra 300 g
  • Onions 2
  • Garlic 3 cloves
  • Thyme 3 sprigs
  • Chile pepper 1

Butcher

  • Smoked bacon 250 g

Pantry

  • Riceoften in the pantry 280 g
  • Oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Cut the bacon into small cubes and brown it in a large pot with the oil. 6 min

    The bacon releases its own fat, you won't need to add more.

  2. Add the sliced onions and garlic, let them soften, then add the sliced okra. 8 min

    Okra needs a bit of time in the pan to reduce its slimy texture.

  3. Pack the washed spinach into the pot, add the thyme and the whole chile pepper, and let it wilt down.

    Add it in handfuls, it shrinks down a lot.

  4. Cover and simmer over low heat until everything is almost pureed. 30 min

    Mash the greens with the back of a spoon for a smooth, creamy calalou.

  5. Cook the rice in salted water and serve the calalou piping hot. 11 min

    Remove the chile before serving to avoid any surprises.

Our tips to get it right

  • Pick okra that's firm and bright green with no blemishes, it holds up better during cooking and releases less sliminess.
  • Keep the chile pepper whole and unpierced so it flavors the stew without making it too spicy, you can always slit it open near the end if you want more heat.
  • If the calalou starts sticking near the end of cooking, lower the heat further and add a splash of water instead of stirring too fast.

The variations

  • Swap the smoked bacon for smoked turkey bacon for a lighter version.
  • For a vegetarian version, skip the bacon and sweat the onions in a little oil, adding a pinch of smoked paprika to bring back that smoky note.
  • For a faster version, use frozen chopped spinach and cut the simmering time down to 15 minutes.

What to serve it with

  • Plain white rice
  • Lime wedges
  • Caribbean chien sauce

Storage

Calalou keeps for 2 to 3 days in the refrigerator in an airtight container. It freezes well, without the rice, for up to 2 months. Reheat gently in a pot, adding a little water if needed.

Questions about this dish

Can I use something else if I can't find okra?

You can use less okra and add more spinach, the calalou will be slightly less thick but just as tasty. Frozen okra also works well in this recipe.

How do I keep the okra from turning slimy?

Cook the sliced okra for a few minutes before adding the spinach, this cuts down on the sliminess. Also avoid stirring too much during this step.

Can I make calalou ahead of time?

Yes, it actually tastes even better the next day. Make it the day before, store it in the fridge, and reheat gently before serving with freshly cooked rice.

Is calalou very spicy because of the chile?

The chile stays whole during cooking, so it flavors the dish without making it truly hot. Remove it before serving if you want a milder taste.

How long does it take to make a calalou with smoked bacon and rice?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a calalou with smoked bacon and rice?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a calalou with smoked bacon and rice cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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