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Haitian Okra Soup and Fufu
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Tom Tom ak Kalalo (Breadfruit Fufu with Okra Sauce)

Tom Tom ak Kalalou is Haiti's version of Fufu and Okra Sauce. A delicious combination meal!
Course: Main Course
Cuisine: Haitian
Servings: 6 people
Calories: 621kcal

Ingredients

Crab Marinade Ingredients:

  • 2 tablespoons sour orange juice
  • 2 lbs. frozen crab
  • 3 tablespoons Epis

Beef Marinade Ingredients:

  • 1 lb. beef chuck steak
  • 1 tablespoon Creole seasoning
  • 2 tablespoons sour orange juice
  • 2 tablespoons Epis

Kalalou Ingredients:

Okra Ingredients

  • oil
  • 1 tablespoon Epis
  • 1 chopped onion
  • 3 cloves garlic
  • 1 ” ginger
  • 1 lb. Okra
  • 1 can coconut milk
  • 1 cup water
  • 1 lime

Tom Tom Ingredients

Instructions

  • In a large bowl, toss crab with epis and sour orange juice.
  • Set aside to marinate.
  • Toss beef with Creole seasoning, sour orange juice and epis.
  • Set aside to marinate. It is best to marinate the meat overnight.
  • In a large pot, heat the oil.
  • Add the pasta sauce and fry for a few minutes.
  • Add the meat and stir well to coat the meat.
  • Cover the pot and cook on high heat for 5 minutes.
  • Open the pot and give it a good stir.
  • Reduce heat to medium and cook, covered, for about 30 minutes.
  • While the meat is cooking, let’s start on the okra.
  • In a pot, heat oil.
  • Add epis and saute for a few minutes.
  • Add onion, ginger and garlic. Saute until the onion starts to brown.
  • Add okra and saute for a few minutes until they start to brown.
  • Add juice of 1 lime and stir to combine.
  • Add coconut milk and 1 cup of water. Stir to combine.
  • Cook, covered, on medium heat for about 30 minutes, until the okra is very soft.
  • Reserve 1 or 2 tablespoons of okra pieces and puree the rest in a blender or food processor.
  • Now back to the pot with the meat.
  • Add the marinated crab to the pot.
  • Add the onion, bell pepper, Scotch Bonnet pepper and bouquet garni on top.
  • Cover and cook for about 20 minutes.
  • Remove the crab to a bowl.
  • Add the pureed okra to the pot and stir well.
  • Add 1 cup of water and salt, as needed.
  • Add paprika, onion powder, garlic powder and ginger powder.
  • Simmer on medium high heat for about 10 minutes.
  • Return the crab to the pot.
  • Tom Tom Instructions:
  • Peel and core the breadfruit.
  • Chop it into about 12 pieces.
  • Boil breadfruit in well salted water.
  • Cook until very soft, about 30 minutes.
  • Mash with a potato masher and wooden spoon until it is as smooth as you can get it.
  • Serve with the sos kalalou.

Nutrition

Calories: 621kcal | Carbohydrates: 19g | Protein: 45g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1402mg | Potassium: 1139mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2202IU | Vitamin C: 66mg | Calcium: 184mg | Iron: 5mg
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