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
- Cut the pork into cubes approximately 3 cm in size.
- Peel the vegetables and drain them.
- Peel and slice the onions.
- Cut the eggplant and zucchini into slices.
- Peel the garlic cloves.
- In a pressure cooker, brown the meat with oil or butter.
- Add the onions and garlic then stir everything.
- Add the eggplant slices, zucchini and bouquet garni.
- Cover everything with boiling water.
- Add colombo powder then stir everything.
- Leave to cook for at least an hour on low heat.
- Halfway through cooking, add the whole pepper and remove it at the end of the season.
- Before serving, sprinkle with the lime juice and stir well.
- Sprinkle with chopped parsley before serving.