Callaloo
From cauri 16 years ago
- 30 minutes to make
- Serves 4
A thick green dish used as a sauce, a side or a soup from Trinidad. Classically served with macaroni pie and stewed chicken. For those who like exotic tastes.
Ingredients
- 12 bunches of taro root leaves (also called dasheen or callaloo - alternatively use 2 750g packs of frozen spinach shopping list
- 8 okra (ochroe) shopping list
- 4 stalks chives shopping list
- 2 sprigs thyme shopping list
- 2 tbsp crushed shado beni (also called spiny or serrated coriander or cilantro) shopping list
- 1/2 cup chopped onion shopping list
- 1 tsp finely chopped garlic shopping list
- 2 medium-sized crabs, cleaned and broken in pieces (optional, but desirable) shopping list
- 2 cups coconut milk (or 2 50g sachets of creamed coconuts) shopping list
- 2 cups hot water shopping list
- 2 tsp butter shopping list
- 1 whole hot pepper shopping list
How to make it
- Strip the stalks and midribs from the leaves, (or defrost frozen spinach)
- Wash and cut leaves and soft stalks, discard remainder
- Cut okra, chives, onion and thyme into small pieces
- In a large pot melt a tablespoon of butter and add the cut veg and shado beni until onion begins to clear
- Add callaloo (or spinach) leaves, garlic, crab, coconut milk and water (add the whole hot pepper if you like)
- Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked
- If you added a hot pepper, remove it now... and don't let it burst!
- Swizzle or beat with a hand beater
- Add the rest of the butter and stir well
- Add salt and pepper to taste
People Who Like This Dish 8
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