CALLALOO (REAL TRINI STYLE)...CARIBBEAN
This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.
Provided by kimfa.eveningtea
Categories Vegetable
Time 50m
Yield 1 pint, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
- Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
- Taste and season with salt & pepper if necessary.
- When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
- Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
- Using a hand blender, blend the callaloo until all the ingredients are pureed.
- Store in a clean pot with pork tails and reheat before serving.
- Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.
CALLALOO
This mineral-rich leafy green is a staple in the Jamaican diet; saute it with onions, scallions, and thyme to make a healthy vegetable side dish. If you can't find callaloo, Swiss chard or mustard greens make an excellent substitute.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Yield Makes 6 servings as a side dish
Number Of Ingredients 9
Steps:
- Remove the small branches with leaves from the main stem and submerge the callaloo into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.
- Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the callaloo, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.
CALLALOO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
- Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.
CALLALOO SOUP
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
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
CALLALOO VOODOO
Make and share this Callaloo Voodoo recipe from Food.com.
Provided by SueVM
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Brown the crab meat in the oil with the scallions, 1 teaspoon of the garlic, and the crumbled thyme.
- In a stockpot, brown the diced bacon. Wilt the spinach in the rendered bacon fat.
- Add the okra, cover with the water or stock, and add salt and freshly ground black pepper to taste.
- Cook for 20 minutes, stirring constantly with a whisk. When done, add the crab meat, remaining garlic, and chili that has been pricked with a fork.
- Continue to cook over low heat for 20 minutes, stirring occasionally.
- When done, add the lime juice, whisk it through thoroughly, and serve hot.
Nutrition Facts : Calories 623.1, Fat 38.5, SaturatedFat 10.6, Cholesterol 172.3, Sodium 1252.2, Carbohydrate 18.9, Fiber 6.7, Sugar 3.2, Protein 52.2
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