Calalou

Rinse and drain the leafy vegetables, removing the stems. Chop the leaves, then together with okras (in case that used) and melanzane in a large heavy pot form. Add the water and cook the vegetables over medium heat until tender, about 15 minutes. If using okras, check the saucepan frequently as they will ooze slime if overcooked.

Heat the oil in a heavy frying pan. Fry the onion as well as the garlic in it until the onions are translucent. Add the remaining ingredients together with the onions and garlic to the vegetables form and simmer on low heat for about five minutes. Blend with the hand blender and bring to the table on the spot.

Our tip: Always use fresh chives if possible!

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