Trinidad and Tobago / Soup
Callaloo (Caribbean Stewed Greens)
Serve as a soup or accompanied with rice and boiled ground provisions.
Ingredients
- taro leaves, dasheen or callaloo leaves12
- salted beef or salted pork, salted beef or salted pork; optional1/4 lb
- okra, ochroe8
- chives4 stalk
- thyme2 sprig
- onion, chopped1/2 cup
- garlic, minced1 tsp
- crabs, cleaned and broken in pieces2
- coconut milk2 cup
- hot water, hot2 cup
- butter1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 9 steps
Strip the stalks and midribs from the taro leaves.
Wash and cut leaves and soft stalks, discarding remainder.
Soak salted beef or salted pork, and cut into bite-sized pieces.
Cut okra, chives and thyme into small pieces.
In a large pot combine 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.
