Callaloo Creamy Spinach And Okra Recipes

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CALLALOO (TRINIDAD)



Callaloo (Trinidad) image

Substitute chard or kale and spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini's have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.

Provided by WizzyTheStick

Categories     Crab

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 medium onion
4 garlic cloves, minced
2 tablespoons chopped celery
1/4 cup fresh thyme
1/2 cup chopped chives
15 okra, sliced
1/2 cup chopped west indian pumpkin (substitute butternut squash)
15 -20 dasheen leaves, washed and coarsely chopped (or 1 bunch swiss chard and 1/2 bunch spinach)
1 cup coconut milk
1 maggi seasoning, cube plus
4 cups water or 4 cups chicken stock
2 live blue crabs, cleaned and washed in lime juice (or 5-6 pieces salted beef or salted pigtail)
1 whole scotch bonnet pepper (Congo pepper)
2 tablespoons golden ray cooking margarine
1 teaspoon salt (if using maggi cube taste first before adding salt or the soup will be too salty.)

Steps:

  • Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
  • Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
  • Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
  • Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
  • Taste and add salt if needed.
  • Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
  • Serve hot as a soup on it's own or as a side dish.

Nutrition Facts : Calories 203.2, Fat 17.3, SaturatedFat 9.1, Cholesterol 5.5, Sodium 486.5, Carbohydrate 10.7, Fiber 2.9, Sugar 4.8, Protein 4

CALLALOO (CREAMY SPINACH AND OKRA)



Callaloo (Creamy Spinach and Okra) image

This is one of my favorite recipes! Straight out of the west indies, it turned me into a spinach lover and it is easy to make. I hope you enjoy

Provided by Jazmina

Categories     Spinach

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 bunch spinach
2 cups okra
1 green peppers or 1 red pepper
1 large onion
5 garlic cloves
8 -13 ounces coconut milk
1 teaspoon salt
1 hot pepper (optional)
1 lemon

Steps:

  • Wash and stem spinach and rip or chop leaves into medium sized pieces. Wash okra de-stem and chop into smaller chunks. Mince up your onion, garlic, hot pepper and sweet pepper.
  • Heat a medium sized pot on med-high add in some oil.
  • When oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
  • Add in your coconut milk starting with half a can and stir everything together.
  • Add in your spinach, okra and sweet pepper. Turn down heat and mix well letting the spinach welt. Add more coconut milk if needed, you want to keep the coconut milk just below the food line.
  • Cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
  • Remove from heat and blend or mash everything together.
  • Return to heat on low and add salt as needed.
  • Serve on rice with lemon wedges and enjoy!
  • It makes a great side dish or a meal on it's own.

CALLALOO SOUP



Callaloo Soup image

A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Yield 6

Number Of Ingredients 10

1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
½ pound salt beef, fat removed and diced
½ teaspoon ground black pepper
6 tablespoons minced shallots
¼ teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
½ pound crabmeat

Steps:

  • Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
  • Add the okra, and cook for 8 minutes.
  • Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Nutrition Facts : Calories 119.7 calories, Carbohydrate 8.6 g, Cholesterol 49.9 mg, Fat 3.9 g, Fiber 2.1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 332.6 mg, Sugar 1.7 g

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