Caribbean · side
Trinidad Callaloo A traditional Caribbean callaloo simmered with leafy greens, pumpkin, ochroes, carrots, coconut milk, herbs, and optional meat or seafood, served hot over rice.
total 1 hr 15 min
prep 15 min
cook 1 hr
servings 8 Original recipe on cookingwithria.com
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Back to 8 servings 1 tbsp extra virgin olive oil 2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems, 1 bundle 0.5 lb pumpkin ), squash or calabaza, cubed (can buy from the freezer section 0.5 lb ochro, sliced in 1 inch pieces or use pre cut frozen ochro 1 medium carrot, thinly sliced 1 medium onion, chopped 4 scallions ), finely chopped (about 1 1/2 cups 1 small bunch thyme, about 8 sprigs, whole or chopped finely 8 large garlic cloves, minced 3 tbsp green seasoning 1 stalk celery, finely chopped, optional 2 cup fresh coconut milk, or 1 can coconut milk, plus 2 cups water, or more if you want more liquid salt and pepper, I used 3 tsps Himalayan Salt salt and 1 tsp freshly ground black pepper 1 habanero pepper and 2 pimento peppers 1 lb crab, chicken, beef or prepared salted meat, optional
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1 Step 1: Heat the olive oil in a large, heavy-bottomed saucepan or pot over low heat. Add the meat or seafood, if using, followed by the pumpkin, carrots, ochroes, spinach or chopped dasheen bush leaves, scallions, celery, onion, thyme, garlic, green seasoning, whole habanero pepper and pimento peppers.2 Step 2: Pour in the coconut milk and water. Season with salt and freshly ground black pepper, then stir well to combine.3 Step 3: Cover the pot and simmer over low heat for about 1 hour, or until all the ingredients are fully cooked and soft. Stir every 10 to 15 minutes to combine the ingredients and prevent the callaloo from sticking to the bottom of the pot.4 Step 4: When the callaloo is finished cooking, carefully remove the whole habanero pepper without bursting it. Remove the meat or seafood, if using, along with any whole thyme stems.5 Step 5: Use a traditional swizzle stick, also called a dhal ghutney in Trinidad, to break up the vegetables and bring the callaloo together.6 Step 6: For a finer, smoother consistency, use a hand immersion blender. You may also use a food processor or countertop blender, but allow the callaloo to cool slightly and blend it carefully in small batches.7 Step 7: Return the meat or crab to the pot, if using, and heat through. Serve the callaloo hot over rice.getsaucepan.com/r/d9387fac-ad18-479a-8111-ec5a01760a24 · Original: https://cookingwithria.com/2011/10/trinidad-callaloo/
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