Balanjay is naturally rich in fibre, antioxidants and potassium while being low in calories. Pork provides high-quality protein and important B vitamins…
Balanjay is another comforting Guyanese dish, this time with tender pork to come together in a beautifully spiced curry. This is everyday home cooking at its finest.
Can you think of one balanjay dish you don’t like? I can’t. I love it curried, stewed, roasted, and in choka.
Before I go on, let me say this; Guyanese do it exactly right when we cook vegetables and meat together to make one wholesome meal. I don’t mean your casseroles, or soups etc. I mean one vegetable, one protein, and a little rice or a roti and boom! A completely wholesome and delicious meal.
These were staples when we were growing up, except the expensive stuff like pork and beef were for special occasions. Most of the time we ate fish, shrimps, crabs when they were plentiful, and chicken every Sunday.
My mama was the most resourceful woman I ever knew, she could make anything “stretch” – any Guyanese person could tell you what that means.
It means to make it enough for everyone, no matter how little it is. For example, this one balanjay and one pound of pork can feed four people easy here and now. Back then it fed eight of us and still had enough for an unexpected guest or two.
Now she has gone to heaven, I think about how she is my past, my present and my future. Without her, I wonder who I would be. Her kindness and love for all exists in me, her love of cooking good food and feeding everyone is a huge part of why I am, the way I am. Thank you mama, thank you. I love you.
Kitchen Wisdom
I never mince garlic; I smash it instead.
As it cooks, the garlic softens into the curry, creating a sweeter, smoother flavour that blends naturally into the sauce instead of leaving little sharp pieces throughout the dish.
Don’t rush the balanjay: Good balanjay curry isn’t chunky. It should slowly melt into the curry, becoming rich, silky and full of flavour.
And lastly: Adding that tart element levels up the curry and completes all the flavour profiles for a good curry,
Known as balanjay in Guyana and eggplant or aubergine elsewhere, this well-known vegetable has long been a staple in Guyanese kitchens. It absorbs spices beautifully and transforms into a velvety curry when cooked slowly. Paired with pork, it becomes a hearty family meal that is equally at home on a weekday dinner table or served to guests with warm roti and rice.
Nutritional Notes
Balanjay is naturally rich in fibre, antioxidants and potassium while being low in calories. Pork provides high-quality protein and important B vitamins, and the spices in the curry, particularly turmeric, cumin and coriander, contribute both flavour and beneficial plant compounds. Cooked with olive oil and fresh ingredients, this is a wholesome, satisfying meal with the simplest of ingredients.
Ingredients
• 1 lb stewing pork, cut into bite-sized pieces
• Salt and black pepper, to season
Aromatics and Vegetables
• ¼ cup olive oil
• 3 cloves garlic, smashed 1 medium onion, diced
• ½ habanero pepper, finely minced
1 large balanjay, washed well and cut into quarters, then sliced thinly, paper-thin if possible. Skin and all! Leave it in a bowl of water.
Curry Blend
• 1 tbsp organic curry powder (I love Whole Foods Organic Curry Powder)
• 1 tsp onion powder
• ½ tsp garlic powder
• ½ tsp ground coriander
• 1 tsp ground cumin
• ¾ tsp turmeric
Liquid
• Juice of 1 lemon
• 1½ cups water
Salt to taste
Instructions
Prepare the Pork
Season the pork with salt and pepper.
Mix all of the curry blend ingredients together in a small bowl.
Cook the Curry
Heat the olive oil and smashed garlic together over medium heat, until fragrant but not overdone.
Add the diced onion and sauté until softened.
Stir in the minced habanero.
Add the pork and fry off the water, keep frying until crispy bit appear or lightly browned on all sides.
Sprinkle in the prepared curry mixture and cook for another minute, stirring constantly to toast the spices.
Pour in the water and bring to a boil, then reduce the heat, cover tightly and simmer until most of the liquid has evaporated and the pork is about three quarters cooked. This takes about 15 to 20 minutes for the pork to be halfway to being done.
Add the lemon juice and cook another minute or two.
Season with additional salt if needed.
Add the Balanjay
Squeeze the water out of the sliced balanjay and add to the pot. Mix up the pork curry and the balanjay making sure to really coat the vegetable.
Cover tightly and allow the balanjay to cook down in its own moisture. Stir every once in a while making sure to let the steam from the lid go back into the pot.
If the curry becomes too dry before the balanjay has softened, add a little extra water.
Continue simmering until the pork is tender and the balanjay has almost melted into the curry, creating a thick, silky sauce.
Serve hot with steamed rice or fresh roti.