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}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[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 [[cookbook:Beef|salted beef]] or [[cookbook:Pork|salted pork]] (optional) | *1/4 pound [[cookbook:Beef|salted beef]] or [[cookbook: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 [[cookbook:Coconut|coconut milk]] | *2 cups [[cookbook: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 | ||
Revision as of 17:34, 5 April 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.
