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.
TRINI CALLALOO (COCONUT SOUP)
Provided by Food Network
Time 1h7m
Yield 10 servings
Number Of Ingredients 13
Steps:
- In a large heavy pot heat oil and add onion, garlic, celery and fresh herbs. Saute. Add okras and dasheen or spinach leaves. Stir-fry for 2 minutes. Add coconut milk and stock, bring to a boil reduce heat and simmer covered for 45 minutes. Stir in Angostura Bitters Blend soup until smooth; add butter and salt and pepper, stir. To Plate: Pour this delicious concoction into bowls, garnish with fresh coriander leaves and serve.
TRINIDADIAN CALLALOO (WITH VARIATIONS)
Steps:
- Gather the ingredients.
- Add all ingredients-dasheen, okra, butter, onions, pimentos, crabs, salt pork, thyme, green onions, bouillon cube, and coconut milk-except the scotch bonnet pepper and the salt to a large pot. Stir to mix.
- Cover and bring to a light boil over medium heat, allowing the callaloo cook for 15 minutes.
- Add the whole scotch bonnet pepper.
- Cover the pot again and allow to cook for an additional 15 minutes or until the ingredients are cooked through and vegetables are very soft.
- Remove the hot pepper, crab, and salt meat from the pot.
- Use an immersion blender to puree the mixture. Add salt to taste, if necessary.
- Pour the soup into a large serving bowl and garnish with the hot pepper and crab.
Nutrition Facts : Calories 270 kcal, Carbohydrate 17 g, Cholesterol 14 mg, Fiber 7 g, Protein 8 g, SaturatedFat 13 g, Sodium 576 mg, Sugar 7 g, Fat 22 g, ServingSize 4 to 5 Bowls (4 to 5 Servings), UnsaturatedFat 0 g
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.
TRACI B'S CALLALOO SOUP
This delicious soup has lots of flavor and doesn't call for any meat. I love it!
Provided by Traci-in-Cali
Categories Bean and Pea Soups
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
- Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27.6 g, Fat 10.9 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 395.6 mg, Sugar 5.1 g
CALALOO,CALLALOO, CALALU OR CALLILU ALL SAME SOUP
This is a traditional Caribbean dish. Make some dumplings and add to the soup or try adding some diced ham just before serving. You can freeze this soup but do not boil when reheating or the texture will be changed
Provided by Bergy
Categories Lunch/Snacks
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Fry the salt pork in a large saucepan until well browned, add onion& green peppers, cook until softened Add greens& okra cook 4 minutes.
- Add water, bring to a boil, reduce heat add garlicthyme& hot pepper.
- Simmer until the okra is tender.
- Strain liquid into a bowl and set the veggies aside to cool.
- When the stoch has cooled sufficiently skim off any congealed fat.
- Puree the veggies until smooth.
- Return liquid to the pot add pureed veggies, chicken stock, coconut milk& nutmeg Simmer for 1 hour but do not let it boil.
- The texture of Calaloo should be like bisque.
Nutrition Facts : Calories 477.5, Fat 43.9, SaturatedFat 22.1, Cholesterol 34.9, Sodium 679, Carbohydrate 15.9, Fiber 3.5, Sugar 6.7, Protein 7.2
TRACI B'S CALLALOO SOUP
This delicious soup has lots of flavor and doesn't call for any meat. I love it!
Provided by Traci-in-Cali
Categories Bean and Pea Soups
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium heat. Stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
- Pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. Add the kale and okra; simmer 5 minutes. Stir in the coconut milk, tomato, black-eye peas, and lime juice. Simmer about 5 minutes longer until the vegetables are tender.
Nutrition Facts : Calories 218.1 calories, Carbohydrate 27.6 g, Fat 10.9 g, Fiber 5.8 g, Protein 6 g, SaturatedFat 7.6 g, Sodium 395.6 mg, Sugar 5.1 g
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