Callaloo is a traditional Trinidadian recipe for a classic greens stew either served as an accompaniment or as a soup. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Callaloo.
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Callaloo is a classic native Trinidadian greens dish that can be cooked thick to be served as an accompaniment or which can be thinned down to be served as a soup. Various versions abound, flavoured with different meats, but this is a base, vegetarian, version. The basis for callaloo is taro greens (also known as eddoe greens or dasheen in the Caribbean). If you can't get these you can substitute spinach, though the flavour will be quite different. Sweet potato greens also make a decent substitute. This dish has its roots in the greens-based stews of West African Cuisine an were brought to the Caribbean and South America by African slaves. Very similar dishes are cooked in just about all the countries of West Africa today.
Ingredients:
20 young, curled, taro leaves (wash, discard the tips and shred)
50g diced pumpkin flesh
1 hot chilli pepper, finely chopped
8 large okra, trimmed and cut into rings
500ml coconut milk
1 onion, chopped
1 tbsp chives, finely chopped
35g celery, finely chopped
1 cayenne pepper (pimento), finely chopped
2 sprigs thyme, chopped
1 tbsp parsley, finely chopped
salt, to taste
Method:
Combine all the ingredients in a deep pot or casserole, stir-in the coconut milk then place on low heat and allow to come to a simmer. Continue cooking gently for about 30 minutes, or until all the ingredients are soft.
Add the hot pepper and adjust the liquid volume, if desired. Season to taste, bring to a boil then adjust the liquid volume once again (add more water or stock if you want a more soup-like callaloo). Take off the heat, allow to cool a little then place in a blender or liquidizer and process until fairly (but not completely) smooth. Return to the pan and allow to heat through then serve (either as an accompaniment or as a soup dependent on the consistency you've cooked this to).
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