Difference between revisions of "Alternative:Callaloo"
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{{recipesummary| Caribbean recipes |8|60 minutes|3||300 Cal}} | {{recipesummary| Caribbean recipes |8|60 minutes|3||300 Cal}} | ||
| − | + | | [[Cuisine|Cuisine]] | [[Caribbean cuisines|Caribbean cuisines]] | [[Cuisine of Trinidad and Tobago|Cuisine of Trinidad and Tobago]] | |
Serve as a soup or accompanied with rice and boiled ground provisions. | Serve as a soup or accompanied with rice and boiled ground provisions. | ||
==Ingredients== | ==Ingredients== | ||
| − | *12 [[ | + | *12 [[Taro Root|taro]] (dasheen or callaloo) leaves |
| − | *1/4 pound [[ | + | *1/4 pound [[Beef|salted beef]] or [[Pork|salted pork]] (optional) |
| − | *8 [[ | + | *8 [[Okra|okra]] (ochroe) |
| − | *4 stalks [[ | + | *4 stalks [[chive|chives]] |
| − | *2 sprigs [[ | + | *2 sprigs [[Thyme|thyme]] |
| − | *1/2 cup chopped [[ | + | *1/2 cup chopped [[Onion|onion]] |
| − | *1 tsp finely chopped [[ | + | *1 tsp finely chopped [[Garlic|garlic]] |
| − | *2 [[ | + | *2 [[Crab|crabs]], cleaned and broken in pieces |
| − | *2 cups [[ | + | *2 cups [[Coconut|coconut milk]] |
| − | *2 cups hot [[ | + | *2 cups hot [[Water|water]] |
| − | *1 tsp [[ | + | *1 tsp [[Butter|butter]] |
*1 hot pepper to flavour | *1 hot pepper to flavour | ||
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#Cut okra, chives and thyme into small pieces. | #Cut okra, chives and thyme into small pieces. | ||
#In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water. | #In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water. | ||
| − | #Bring to the [[ | + | #Bring to the [[boil|boil]]; reduce heat, cover and [[simmer|simmer]] for 30 minutes or more until everything is soft and cooked. |
#Swizzle or beat with a hand beater. | #Swizzle or beat with a hand beater. | ||
#Add butter and stir well. | #Add butter and stir well. | ||
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==Notes, tips, and variations== | ==Notes, tips, and variations== | ||
| − | *Use 1/2 pound seasoned [[ | + | *Use 1/2 pound seasoned [[Chicken|chicken feet]] in lieu of salted beef or pork. |
| − | *1 whole [[ | + | *1 whole [[Chili Pepper|hot pepper]] can be added before boiling; remember to remove it when done boiling. |
==Warnings== | ==Warnings== | ||
| Line 39: | Line 39: | ||
*Remove the hot pepper before mixing. | *Remove the hot pepper before mixing. | ||
| − | [[Category:Caribbean | + | [[Category:Caribbean cuisine]] |
| − | [[Category:Beef | + | |
| − | [[Category:Pork | + | [[Category:Beef Recipes]] |
| − | [[Category:Okra | + | [[Category:Pork Recipes]] |
| − | [[Category:Soup | + | [[Category:Okra Recipes]] |
| + | [[Category:Soup Recipes]] | ||
Latest revision as of 14:29, 10 May 2012
| Alternative:Callaloo | |
|---|---|
| Category: | Caribbean recipes |
| Servings: | 8 |
| Energy: | 300 Cal |
| Time: | 60 minutes |
| Difficulty: |  |
| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago
Serve as a soup or accompanied with rice and boiled ground provisions.
Ingredients
- 12 taro (dasheen or callaloo) leaves
- 1/4 pound salted beef or salted pork (optional)
- 8 okra (ochroe)
- 4 stalks chives
- 2 sprigs thyme
- 1/2 cup chopped onion
- 1 tsp finely chopped garlic
- 2 crabs, cleaned and broken in pieces
- 2 cups coconut milk
- 2 cups hot water
- 1 tsp butter
- 1 hot pepper to flavour
Procedure
- Strip the stalks and midribs from the leaves.
- Wash and cut leaves and soft stalks, discard remainder.
- Soak and cut salted beef or salted pork into bite-sized pieces.
- Cut okra, chives and thyme into small pieces.
- In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water.
- Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
- Swizzle or beat with a hand beater.
- Add butter and stir well.
- Add salt and pepper to taste.
Notes, tips, and variations
- Use 1/2 pound seasoned chicken feet in lieu of salted beef or pork.
- 1 whole hot pepper can be added before boiling; remember to remove it when done boiling.
Warnings
- Do not burst the pepper.
- Remove the hot pepper before mixing.
