RCI-VG.004.0019.001

Callaloo

Name: Callaloo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 12 unit taro (dasheen or callaloo) leaves; 1/4 pound salted beef or salted pork (optional); 8 unit okra (ochroe); 4 stalks chives; 2 sprigs thyme; 1/2 cup chopped onion; 1 tsp finely chopped garlic; 2 unit crabs (cleaned and broken in pieces); 2 cups coconut milk; 2 cups hot water; 1 tsp butter; 1 unit hot pepper to flavour

Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Serve as a soup or accompanied with r

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

taro (dasheen or callaloo) leaves
12 unit
salted beef or salted pork (optional)
1/4 pound
okra (ochroe)
8 unit
chives
4 stalks
thyme
2 sprigs
chopped onion
1/2 cup
finely chopped garlic
1 tsp
crabs
cleaned and broken in pieces
2 unit
coconut milk
2 cups
hot water
2 cups
butter
1 tsp
hot pepper to flavour
1 unit

Method

Strip the stalks and midribs from the leaves.

Wash and cut leaves and soft stalks, discard remainder.

Soak and cut salted beef or salted pork into bite-sized pieces.

Cut okra, chives and thyme into small pieces.

In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water.

Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.

Swizzle or beat with a hand beater.

Add butter and stir well.

Add salt and pepper to taste.

Callaloo

Ingredients

Method

What Makes This Variant Distinct