TRINIDADIAN CALLALOO (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Add all ingredients-dasheen, okra, butter, onions, pimentos, crabs, salt pork, thyme, green onions, bouillon cube, and coconut milk-except the scotch bonnet pepper and the salt to a large pot. Stir to mix.
- Cover and bring to a light boil over medium heat, allowing the callaloo cook for 15 minutes.
- Add the whole scotch bonnet pepper.
- Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.
- Remove the hot pepper, crab, and salt meat from the pot.
- Use an immersion blender to puree the mixture. Add salt to taste, if necessary.
- Pour the soup into a large serving bowl and garnish with the hot pepper and crab.
Nutrition Facts : Calories 270 kcal, Carbohydrate 17 g, Cholesterol 14 mg, Fiber 7 g, Protein 8 g, SaturatedFat 13 g, Sodium 576 mg, Sugar 7 g, Fat 22 g, ServingSize 4 to 5 Bowls (4 to 5 Servings), UnsaturatedFat 0 g
CALLALOO (REAL TRINI STYLE)...CARIBBEAN
This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.
Provided by kimfa.eveningtea
Categories Vegetable
Time 50m
Yield 1 pint, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
- Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
- Taste and season with salt & pepper if necessary.
- When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
- Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
- Using a hand blender, blend the callaloo until all the ingredients are pureed.
- Store in a clean pot with pork tails and reheat before serving.
- Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.
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