Kalaloo Virgin Islands 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.

PAINKILLER MOCKTAIL(BRITISH VIRGIN ISLANDS)



Painkiller Mocktail(British Virgin Islands) image

Drinking these without the rum will keep you from pain! From the British Virgin Islands. The cocktail was created by George and Marie Myrick of the Soggy Dollar Bar on Jost Van Dyke Island, British Virgin Islands, in 1971. It is served in almost every resturant and on every island in the British Virgin Islands. It is now considered the official dirnk of the BVI's.

Provided by Sharon123

Categories     Beverages

Time 10m

Yield 1-2 drinks

Number Of Ingredients 4

8 ounces pineapple juice
2 ounces cream of coconut
2 ounces orange juice
grated fresh nutmeg

Steps:

  • In a cocktail shaker filled with ice add first four ingredients and stir.
  • Pour into 2 ice filled cocktail glasses and top with grated nutmeg.

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