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  Added: Sep 30, 2009  •  Visited (1190)  •  Print version Print this recipe (68)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Callaloo
What You Need:
  • 12 taro (dasheen or callaloo) leaves
  • ¼ pound salted beef or salted pork (or ½ pound seasoned chicken feet)
  • 8 okras
  • 4 stalks chive
  • 2 sprigs thyme
  • ½ cup chopped onion
  • 1 teaspoon finally chopped garlic
  • 2 crabs, cleaned and broken in pieces
  • 2 cups coconut milk
  • 2 cups hot water
  • 1 teaspoon cooking butter
  • 1 whole hot pepper (if being used, should be added before boiling)

  • How To Cook:
    1. Strip the stalks and midribs from the leaves.

    2. Wash and cut leaves and soft stalk, discard remainder.

    3. Soak and cut salted beef or slated pork or slated pork into bite sized pieces.

    4. Cut okra, chives and thyme into small pieces.

    5. In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water.

    6. Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.

    7. Swizzle or beat with a hand beater.

    8. Add cooking butter and stir well.

    9. Add salt and pepper to taste.

    This recipe is also available in:
    Cuisine » Americas » Trinidad & Tobago
    Main Ingredient » Herbs & Spices » Callaloo
    Main Ingredient » Vegetables » Okra
    Main Ingredient » Shellfish » Crab
    Dish » Appetizers

     





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