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©2019 FOODIE NATION LIMITED TRINIDAD & TOBAGO 

Callaloo Recipe

November 15, 2016

YIELD: (10-12) SERVINGS

 

INGREDIENTS 

 

1 Bunch Callaloo Bush (Dasheen Leaves)

15-20 Okras

1/2 Lb Pumpkin

2 Chive Stems (Chopped Coarsely)

5 Chadon Beni Leaves

1 Onion (Medium, Sliced)

1 Sprig Thyme (Stem and Leaves)

1 Bunch Celery (Chopped Roughly)

3 Garlic Cloves (Crushed)

1 Whole Hot Pepper

4 Pimentos (Chopped)

2 Tbsp Golden Ray (Vegetable Cooking Butter)

2 1/2 Cups Coconut Milk (Freshly Squeezed, Coconut Milk Powder or Frozen can be used)

Optional:

  • 1/4 Lb Salted Pork Tail (Boil out salt 30 mins in water until tender and cut into 1 inch pieces)

  • 1 Pack of Maggi Chicken Flavor the Pot or All Purpose Seasoning Powder

 

METHOD

 

Separate leaves from stems. Thoroughly wash leaves and strip the stems. 

Tear leaves apart with hands into smaller pieces. Chop stems into about 1-2 inches in length.

Add all ingredients into a medium pot over medium heat.

Bring to a boil and then allow to simmer for 20 minutes or until the okra seeds turn pink.

Taste and season with cooking butter and/or salt & black 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.

Remove from heat and allow to cool for 15 minutes.

Remove the pork tails before blending.

Using a hand blender or swizzle stick, blend the callaloo until all the ingredients are pureed.

Return pork tails to pot and serve.

 

 

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