Callaloo Recipes

CALLALOO

Steps:

• Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
• Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

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.

TRINIDAD CALLALOO RECIPE

Steps:

• In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, ochroes, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
• Add coconut milk to pan, season with salt and freshly ground black pepper.
• Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
• When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
• You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
• Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.

CALLALOO

Steps:

• Add butter to a saute pan with onions, carrots and Scotch bonnet on a medium heat. Saute vegetables for 2 minutes.
• Add callaloo, all-purpose seasoning and black pepper. Cover and steam for 4 minutes.
• Add garlic, green onion and tomatoes. Cook until callaloo is tender, about 10 minutes.

CALLALOO SOUP

Steps:

• Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
• Add the okra, and cook for 8 minutes.
• Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

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.

CALLALOO

Steps:

• In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
• Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.

TRACI B'S CALLALOO SOUP

Steps:

• Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
• Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.