Best Callaloo Creamy Spinach And Okra Recipes

Callaloo image

Provided by maggsrene

Categories African

Time 1h20m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil
1 medium Spanish onion, chopped
2 garlic cloves, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 teaspoons ground cumin
1 1/2 teaspoons coriander seeds, crushed
2 cups chicken stock or 2 cups broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
2 (10 ounce) packages frozen chopped spinach, thawed
2 to 3 limes, juice of, plus more to taste (about 1/4 cup)
1/2 teaspoon salt

Steps:

Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.
Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.
Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

Callaloo (Trinidad) image

Provided by WizzyTheStick

Categories Crab

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 medium onion
4 garlic cloves, minced
2 tablespoons chopped celery
1/4 cup fresh thyme
1/2 cup chopped chives
15 okra, sliced
1/2 cup chopped west indian pumpkin (substitute butternut squash)
15 -20 dasheen leaves, washed and coarsely chopped (or 1 bunch swiss chard and 1/2 bunch spinach)
1 cup coconut milk
1 maggi seasoning, cube plus
4 cups water or 4 cups chicken stock
2 live blue crabs, cleaned and washed in lime juice (or 5-6 pieces salted beef or salted pigtail)
1 whole scotch bonnet pepper (Congo pepper)
2 tablespoons golden ray cooking margarine
1 teaspoon salt (if using maggi cube taste first before adding salt or the soup will be too salty.)

Steps:

Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
Taste and add salt if needed.
Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
Serve hot as a soup on it's own or as a side dish.

Nutrition Facts : Calories 203.2, Fat 17.3, SaturatedFat 9.1, Cholesterol 5.5, Sodium 486.5, Carbohydrate 10.7, Fiber 2.9, Sugar 4.8, Protein 4