Ingredients

For 6 servings:

  • 2 kg of pork
  • 2 eggplants
  • 2 zucchini
  • 3 onions
  • 3 cloves of garlic
  • 1 West Indian chili pepper
  • 1 tablespoon of chopped parsley
  • Lime (juice)
  • 4 teaspoons of colombo spices
  • 1 bouquet garni
  • 4 tablespoons of oil
Preparation
  1. Cut the pork into cubes approximately 3 cm in size.
  2. Peel the vegetables and drain them.
  3. Peel and slice the onions.
  4. Cut the eggplant and zucchini into slices.
  5. Peel the garlic cloves.
  6. In a pressure cooker, brown the meat with oil or butter.
  7. Add the onions and garlic then stir everything.
  8. Add the eggplant slices, zucchini and bouquet garni.
  9. Cover everything with boiling water.
  10. Add colombo powder then stir everything.
  11. Leave to cook for at least an hour on low heat.
  12. Halfway through cooking, add the whole pepper and remove it at the end of the season.
  13. Before serving, sprinkle with the lime juice and stir well.
  14. Sprinkle with chopped parsley before serving.