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 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 (CARIBBEAN SPINACH SOUP)
This is a tasty soup they serve in Barbados and Trinidad. You can substitute pumpkin for the butternut squash if you like.
Provided by Beverley Williams
Categories Vegetable Soup
Time 1h
Number Of Ingredients 16
Steps:
- 1. Heat the olive oil in a large soup pot.
- 2. Add the diced onion, garlic, thyme, chopped scallions and black pepper. Turn the heat down to low and let it cook, stirring frequently for 2-3 minutes.
- 3. Add the cubed sweet potato, chopped okra, squash and stir well.
- 4. Then turn up the heat to med and add the chopped spinach. Top with the coconut milk and then add all the other ingredients.
- 5. Turn up the heat and bring to a boil.
- 6. As it comes to a boil, reduce heat, cover and simmer until all veggies are tender. (about 40-50 minutes).
- 7. Use an immersion blender or pour into a regular blender ans process until smooth. Process by pulsing so it doesn't get too frothy. If you don't have either you can use a whisk to break up the lumps.
- 8. Remove the jalapeno before serving and discard.
CALLALOO (TRINIDAD)
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
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
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