Callaloo Stew Food

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

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 STEW

Steps:

• Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.

STEWED CALLALOO

Steps:

• Heat oil in a large nonstick saute pan over medium-high heat. Add onion, garlic, carrot and thyme; saute 2 minutes, until slightly softened.
• Add callaloo and tomato. Continue to saute, stirring frequently, 3-4 minutes. Add salt and pepper. Saute until vegetables are tender.

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

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.

CARIBBEAN CALLALOO AND CRAB

Steps:

• Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
• Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
• Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.