Callaloo
HB-4164 · Hand-built original · Trinidadian
Callaloo is a Trinidadian side dish centred on dasheen leaves, prepared in a straightforward home style. Serve it as directed in the method.
TrinidadianSide Dish30 minVegetarianGluten-freeEgg-free
Main ingredient: dasheen leaves
Pairs well with: stew chicken, macaroni pie, rice
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 8-10 dasheen leaves (about 8 cups freshly chopped)
- 12 ochroes, chopped (about 3 cups)
- 1/2 cup onion, chopped
- 1 cup pumpkin, chopped
- 1/2 cup carrot, chopped
- 2 cloves garlic
- 1/4 cup green seasoning
- 1 tsp dried thyme or 2 sprigs fresh thyme
- 1 whole Scotch bonnet pepper
- 2 cups coconut milk
- 3-4 cups warm water
- Salt and pepper to taste
Method
- Wash the dasheen bush leaves in warm water, remove the leaves from the ribs and chop into smaller pieces.
- Place the dasheen leaves in a large pot. Add ochroes, green seasoning, thyme, pumpkin, carrots, garlic and 1/2 teaspoon salt.
- Add the coconut milk, then top with water until the leaves are almost submerged.
- Bring to a boil, stir, place the hot pepper on top, cover and simmer over medium-low for about 30 minutes until everything is cooked.
- Remove the hot pepper, then blend the callaloo with a swizzle stick or blender until the desired texture is reached.
- Return to the pot, season with salt and pepper to taste, then serve.
Cook: 30 minutes · Total: 30 minutes
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).