Cookbook:Callaloo (Caribbean Stewed Greens)

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Callaloo (Caribbean Stewed Greens)
CategoryCaribbean recipes
Energy300 Cal
Time60 minutes

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

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

Ingredients[edit | edit source]

Procedure[edit | edit source]

  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[edit | edit source]

  • 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.