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 VOODOO
Steps:
- Brown the crabmeat 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, add salt and freshly ground black pepper to taste. Cook for 20 minutes, stirring constantly with a whisk. When done, add the crabmeat, remaining garlic, and chile 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.
CALLALOO
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
- Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
- Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.
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.
KALALOO VIRGIN ISLANDS STYLE
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
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 (CREAMY SPINACH AND OKRA)
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
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.
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