Best Callaloo Trini Style Recipes

Callaloo (Real Trini Style)...caribbean image

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

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.

Callaloo-Trini Style image

Provided by LetiBeti

Categories Greens

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

3 garlic cloves
1 medium chopped onion
chives, 1 stalk
4 ounces of diced pumpkin (optional)
10 okra, chopped
1 scotch bonnet pepper (red)
1 cup coconut milk (optional)
1 bunch dasheen leaves or 2 bunches spinach
salt

Steps:

Clean the leaves and remove the skin from the stalks and tips, rinse and chop coarsely.
In a large pot, add all the ingredients with 2 cups of water.If you are adding meat it can go in with with ingredients at this time.
Cover the pot and let simmer for minutes on a medium heat, ensuring the pepper is visible all the time and does not burst or this would make it very spicy.
Remove pepper and let cool.
Using a swizzle stick gently puree to blend like a soup or until a smooth consistency a blender could also be used by on a low speed just for a few seconds.

Nutrition Facts : Calories 28.6, Fat 0.1, Sodium 4.6, Carbohydrate 6.6, Fiber 1.6, Sugar 2.1, Protein 1.2