Difference between revisions of "Fried Callaloo"
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* 1 tbsp (15 ml) yellow [[ginger]] (optional) | * 1 tbsp (15 ml) yellow [[ginger]] (optional) | ||
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# Wash [[callaloo]], leaves and stems. | # Wash [[callaloo]], leaves and stems. | ||
# Hold together in a bundle and chop into small pieces (leaves and stems). | # Hold together in a bundle and chop into small pieces (leaves and stems). | ||
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# Serve with [[white rice]] and meat. | # Serve with [[white rice]] and meat. | ||
| − | [[Category:Belizean | + | [[Category:Belizean cuisine]] |
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[[Category:Callaloo Recipes]] | [[Category:Callaloo Recipes]] | ||
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Latest revision as of 20:08, 13 July 2012
Ingredients
- ½ lb (225 g) callaloo (leaves and stems)
- ½ medium onion (chopped)
- 2 cloves garlic (crushed)
- ½ tsp (5 ml) chicken seasoning or ½ tsp (2 ml) salt
- 1 tbsp (15 ml) margarine
- 1 tbsp (15 ml) yellow ginger (optional)
Procedures
- Wash callaloo, leaves and stems.
- Hold together in a bundle and chop into small pieces (leaves and stems).
- Chonko (saute) onion and garlic in margarine.
- Add chopped callaloo.
- Season with chicken seasonings/salt, and yellow ginger (optional).
- Cook over low heat for 10–15 minutes.
- Add a little water if necessary.
- Serve with white rice and meat.
