Callaloo
What really is callaloo? This is the Sunday topping to finish a meal for Trinibagonians. There are many different consistencies for it as it depends on the person that is making it. People make callaloo to their liking. Some people make it thin like a soup form or think like bhaji. There are various meats used to put in callaloo for its unique taste like smoked bone, crab, pig tail. Vegetarians have the option of not adding any meat when preparing the dish.
Callaloo
In Trinidad, Callaloo is eaten as a side dish whereas in St. Vincent it is served as a soup with provisions in it. Trinidadians use callaloo when eating rice, macaroni pie or coo coo. It is very easy to make and does not take much time to prepare.
My mother ensured that callaloo is on our table every Sunday. I remember always hearing her tell my dad not to forget to bring the dasheen bush for her. We used to have to cut up bush and place in bags then freeze it. I never really attempted to make callaloo until some years ago. I've also been told that I make really good callaloo and my colleagues are always requesting it whenever we have a pot luck event.
I did some researching online and found this callaloo recipe on the website www.simplytrinicooking.com and decided to share it. For those persons that never tried this before, make sure when you next visit Trinidad to try it at one of the local food places or follow the easy recipe below and try it at home. I have also attached a video at the bottom of the post to show you how to make this Trini favourite Sunday dish.
12 dasheen bush, preferably the young curled leaves, chopped and washed (Please remember to cut out and throw the tips of the dasheen leaves)
1/4 cup pumpkin, peeled and chopped
1 hot pepper (optional)
8 ochroes
2 cups coconut milk
1 small onion, peeled and chopped
1 sprig chive, finely chopped
1/4 cup celery, finely chopped
1 pimento, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
Salt to taste
Pour all the ingredients into a deep pot…
Pour the milk over it.
Place over a low fire and leave to cook.
When the ingredients have softened,
mix and ensure there is enough liquid in the pot.
Season with salt and bouillon if desired. (You may add hot pepper now).
You may add more water if the liquid is drying up.
Also, if you like it more like soup add more water.
When all the ingredients, especially the dasheen bush,
are cooked and soft, remove from heat.
Allow it to cool before blending.
Blend the ingredients in a processor or blender. Not for too long, just a couple seconds.
It blends easier if the callaloo is loose,
but if you like it thick, blend a little at time.
If you don’t want to blend it you could always use a dhal gutney or a swizzle stick !
Callaloo served with green rice and fish
CallalooIn Trinidad, Callaloo is eaten as a side dish whereas in St. Vincent it is served as a soup with provisions in it. Trinidadians use callaloo when eating rice, macaroni pie or coo coo. It is very easy to make and does not take much time to prepare.
My mother ensured that callaloo is on our table every Sunday. I remember always hearing her tell my dad not to forget to bring the dasheen bush for her. We used to have to cut up bush and place in bags then freeze it. I never really attempted to make callaloo until some years ago. I've also been told that I make really good callaloo and my colleagues are always requesting it whenever we have a pot luck event.
I did some researching online and found this callaloo recipe on the website www.simplytrinicooking.com and decided to share it. For those persons that never tried this before, make sure when you next visit Trinidad to try it at one of the local food places or follow the easy recipe below and try it at home. I have also attached a video at the bottom of the post to show you how to make this Trini favourite Sunday dish.
CALLALOO
1/4 cup pumpkin, peeled and chopped
1 hot pepper (optional)
8 ochroes
2 cups coconut milk
1 small onion, peeled and chopped
1 sprig chive, finely chopped
1/4 cup celery, finely chopped
1 pimento, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
Salt to taste
Pour all the ingredients into a deep pot…
Pour the milk over it. Place over a low fire and leave to cook.
When the ingredients have softened, mix and ensure there is enough liquid in the pot.
Season with salt and bouillon if desired. (You may add hot pepper now). You may add more water if the liquid is drying up.
Also, if you like it more like soup add more water.
When all the ingredients, especially the dasheen bush,are cooked and soft, remove from heat.
Allow it to cool before blending.
Blend the ingredients in a processor or blender. Not for too long, just a couple seconds.It blends easier if the callaloo is loose,
but if you like it thick, blend a little at time.
Callaloo served with green rice and fish
That’s all there is to making delicious callaloo Trinistyle.
That’s all there is to making delicious callaloo Trinistyle.
Read more: http://www.simplytrinicooking.com/callaloo/#ixzz3randWR3b
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