Cookbook:Callaloo (Caribbean Stewed Greens)

Callaloo (Caribbean Stewed Greens)
Category	Caribbean recipes
Servings	8
Energy	300 Cal
Time	60 minutes
Difficulty

Cookbook | Ingredients | Recipes | Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Serve as a soup or accompanied with rice and boiled ground provisions.

Ingredients

• 12 taro (dasheen or callaloo) leaves
• ¼ pound salted beef or salted pork (optional)
• 8 okra (ochroe)
• 4 stalks chives
• 2 sprigs thyme
• ½ cup chopped onion
• 1 tsp minced garlic
• 2 crabs, cleaned and broken in pieces
• 2 cups coconut milk
• 2 cups hot water
• 1 tsp butter

Procedure

1. Strip the stalks and midribs from the taro leaves.
2. Wash and cut leaves and soft stalks, discarding remainder.
3. Soak salted beef or salted pork, and cut into bite-sized pieces.
4. Cut okra, chives and thyme into small pieces.
5. In a large pot combine 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 butter and stir well.
9. Add salt and pepper to taste.

Notes, tips, and variations

• Use ½ pound seasoned chicken feet in lieu of salted beef or pork.
• 1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper.