Plongez au cœur de l'Amazonie française avec les "Feuilles de Calou" en Guyane, une aventure fascinante à travers les mystères de la jungle. Ce documentaire captivant vous emmène dans un voyage époustouflant à la découverte de la biodiversité luxuriante, des cultures autochtones et des paysages sauvages de ce territoire unique. Explorez les rivières sinueuses, les forêts denses et les secrets cachés de la faune et de la flore, tout en découvrant les défis et les merveilles de la vie dans l'une des régions les plus préservées de la planète. "Les Feuilles de Calou" vous transportent dans un monde où l'aventure rencontre la beauté brute, offrant un regard inoubliable sur la richesse naturelle et culturelle de la Guyane française.


  • 500g of fresh calou leaves (also known as dasheen leaves or taro leaves), thoroughly washed and chopped
  • 500g of your choice of meat (such as pork, chicken, or fish), diced
  • 2 tablespoons of vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves of garlic, minced
  • 2 tomatoes, diced
  • 1 hot chili pepper, finely chopped (optional, adjust according to your spice preference)
  • Salt and pepper to taste
  • 1 cup of water or broth


1- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant.

2- Add the diced meat to the pot and cook until it is browned on all sides.

3- Once the meat is browned, add the diced tomatoes and chopped chili pepper to the pot. Stir well to combine and cook for a few minutes until the tomatoes begin to soften.

4- Now, add the chopped calou leaves to the pot. Stir everything together until the leaves are wilted and mixed with the other ingredients.

5- Pour in the water or broth, ensuring that the leaves and meat are mostly submerged. Season with salt and pepper to taste.

6- Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the Feuilles de Calou cook gently for about 45 minutes to 1 hour, or until the meat is tender and the flavors have melded together.

7- Once cooked, taste and adjust the seasoning if necessary.

8- Serve the French Guiana Feuilles de Calou hot with steamed rice or cassava for a delicious and comforting meal. Enjoy the unique flavors of this traditional dish from French Guiana!

Nutritional Values:

Here's an approximate nutritional breakdown for the ingredients in the French Guiana Feuilles de Calou recipe:

Calou Leaves (per 100g):

  • Calories: 42 kcal
  • Protein: 1.5 g
  • Carbohydrates: 7.9 g
  • Fiber: 2.4 g
  • Fat: 0.2 g
  • Vitamin C: 20.6 mg


  • Rich in dietary fiber, promoting digestive health.
  • Good source of vitamins A and C, supporting immune function and vision.
  • Contains minerals such as calcium and potassium, important for bone health and electrolyte balance.

Pork (per 100g, lean):

  • Calories: 143 kcal
  • Protein: 25.7 g
  • Carbohydrates: 0 g
  • Fat: 4.3 g
  • Saturated Fat: 1.5 g
  • Vitamin C: 20.6 mg


  • High-quality protein source, essential for muscle growth and repair.
  • Contains B vitamins like niacin, which supports metabolism and energy production.
  • Provides essential minerals like iron and zinc, important for immune function and overall health.

Chicken (per 100g, breast, skinless):

  • Calories: 165 kcal
  • Protein: 31 g
  • Carbohydrates: 0 g
  • Fat: 3.6 g
  • Saturated Fat: 1 g
  • Vitamin C: 20.6 mg


  • Lean protein source, aiding in muscle development and repair.
  • Low in fat and calories, making it suitable for weight management.
  • Rich in selenium, which has antioxidant properties and supports thyroid health.

Fish (per 100g, cod, cooked):

  • Calories: 82 kcal
  • Protein: 18.5 g
  • Carbohydrates: 0 g
  • Fat: 0.7 g
  • Saturated Fat: 0.2 g
  • Vitamin C: 20.6 mg


  • Excellent source of lean protein, crucial for muscle and tissue repair.
  • Contains omega-3 fatty acids, which support heart health and may reduce inflammation.
  • Provides essential nutrients like vitamin D and B vitamins, important for overall health and energy metabolism.

Vegetable Oil (per tablespoon):

  • Calories: 120 kcal
  • Fat: 14 g
  • Saturated Fat: 1.9 g
  • Vitamin C: 20.6 mg


  • Source of healthy unsaturated fats, which can help lower cholesterol levels.
  • Contains vitamin E, an antioxidant that protects cells from damage.
  • Provides energy and aids in the absorption of fat-soluble vitamins.

Onion (per 100g):

  • Calories: 40 kcal
  • Protein: 1.1 g
  • Carbohydrates: 9.3 g
  • Fiber: 1.7 g
  • Fat: 0.1 g
  • Vitamin C: 20.6 mg


  • Rich in antioxidants like quercetin, which may reduce inflammation and lower the risk of chronic diseases.
  • Contains prebiotic fibers that promote gut health and may support weight management.
  • Provides vitamin C, which supports immune function and collagen production.

Garlic (per 100g):

  • Calories: 149 kcal
  • Protein: 6.4 g
  • Carbohydrates: 33 g
  • Fiber: 2.1 g
  • Fat: 0.5 g
  • Vitamin C: 20.6 mg


  • Contains compounds like allicin, which have antibacterial and antiviral properties.
  • Supports cardiovascular health by helping to lower blood pressure and cholesterol levels.
  • Rich in antioxidants that may reduce the risk of certain cancers and improve overall health.

Tomatoes (per 100g):

  • Calories: 18 kcal
  • Protein: 0.9 g
  • Carbohydrates: 3.9 g
  • Fiber: 1.2 g
  • Fat: 0.2 g
  • Vitamin C: 20.6 mg


  • Excellent source of vitamin C, supporting immune function and collagen production.
  • Rich in lycopene, an antioxidant associated with reducing the risk of certain cancers and protecting against heart disease.
  • Provides potassium, which helps regulate blood pressure and fluid balance.

Hot Chili Pepper (per 100g):

  • Calories: 40 kcal
  • Protein: 1.9 g
  • Carbohydrates: 8.8 g
  • Fiber: 1.5 g
  • Fat: 0.4 g
  • Vitamin C: 20.6 mg


  • Contains capsaicin, which may boost metabolism and aid in weight loss.
  • Has pain-relieving properties and may help reduce inflammation.
  • Rich in vitamins A and C, supporting immune function and skin health.

These values are approximate and can vary depending on factors such as cooking methods and specific varieties of ingredients used.


i'm just try to cook new things.