Callaloo Creamy Spinach And Okra Food

CALLALOO (TRINIDAD)

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.

CALLALOO (CREAMY SPINACH AND OKRA)

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.

CALLALOO

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

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 SOUP

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.