Kalaloo Virgin Islands Style Recipes

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KALALOO VIRGIN ISLANDS STYLE



Kalaloo Virgin Islands Style image

Make and share this Kalaloo Virgin Islands Style recipe from Food.com.

Provided by Member 610488

Categories     Gumbo

Time 2h35m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 quarts water
1 lb pig's foot, salted
1 lb salt beef
1 lb ham, uncooked
1/2 lb conch, pounded
1 lb fish, deboned
1 lb crabmeat
3 lbs spinach or 3 lbs mixed greens
12 okra
1 eggplant
hot pepper (optional)

Steps:

  • Soak meats overnight in cold water to remove excess fat and salt. Cook meat and conchs in 2 qts water till soft.
  • When meat is half cooked, add fish and crab and continue cooking till meat is tender.
  • Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
  • Wash greens, and chop fine or put through grinder.
  • Cut up okras and add with greens to meat and eggplant mixture.
  • Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and hot pepper if desired. If mixture is too thick, add 1-2 cups water.

Nutrition Facts : Calories 318.1, Fat 16.2, SaturatedFat 5.1, Cholesterol 99.6, Sodium 1138, Carbohydrate 9.6, Fiber 5, Sugar 1.8, Protein 34.4

CALLALOO



Callaloo image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16

11/2 cups finely chopped onions
3 garlic cloves, minced or pressed
2 teaspoons canola or other vegetable oil
2 teaspoons grated fresh ginger root
1 teaspoon turmeric
2 teaspoons ground coriander
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
5 cups water or vegetable stock
2 cups diced sweet potatoes (about 1 large potato)
2 cups chopped callaloo or kale or 3 cups chopped spinach, rinsed and stems removed
1 cup fresh or frozen sliced okra
1 cup diced tomatoes (about 1 large tomato)
2 tablespoons fresh lime juice
1/2 teaspoon salt
1 cup reducedfat coconut milk (optional

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.

FISH AND FUNGI VIRGIN ISLANDS STYLE



Fish and Fungi Virgin Islands Style image

Fish and Fungi (foon-ji) is considered to be the unofficial dish of the US Virgin Islands. This recipe dates back to the days of slavery. Danish Law (owners of the Virgin Islands) allowed each slave six quarts of Indian meal (cornmeal) and six salt herring per week. Occasionally, there were other foods thrown into the ration, like yam and other vegetables, but the mainstay of cornmeal and fish led the African women to the creative result of fish and fungi. I had this wonderful dish while working at Caneel Bay Resort, St. John, USVI several winters ago.

Provided by Member 610488

Categories     Grains

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 1/2 lbs fish, scaled and gutted
2 medium onions, chopped
1 tomatoes, chopped
1 tablespoon vinegar
3 tablespoons lemon juice or 3 tablespoons lime juice
2 cups water
2 teaspoons butter
1 (10 ounce) package frozen okra
2 1/2 cups boiling water
1 1/2 cups yellow cornmeal, ground fine
2 tablespoons butter
1/4 teaspoon salt
pepper, to taste

Steps:

  • Place fish with all ingredients into a saucepan and cook gently until fish is cooked, about 20 to 30 minutes.
  • Place frozen okra in boiling water. Cook until just barely tender.
  • In a medium size saucepan, bring 2½ cups water to a boil.
  • To make fungi that is free of lumps, mix about ¼ cup of the cornmeal with ¾ cup water in a separate small bowl. Then, add this mixture back into the larger pot of boiling water.
  • Let cornmeal cook for about a minute, then add the rest of the cornmeal into the pan in a slow steady stream, while stirring constantly.
  • Add hot cooked okra to cooked cornmeal. Stir well.
  • Then, stir in the butter, salt and pepper, to taste.
  • Simmer for about 5 minutes more.

Nutrition Facts : Calories 191.2, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.5, Sodium 151.1, Carbohydrate 31.8, Fiber 4.1, Sugar 3.9, Protein 3.9

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