CALLALOO
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a covered soup pot, saute the onions and garlic in the oil on low heat for about 5 minutes, until softened. Add the ginger, turmeric, coriander, thyme, and allspice and saute for another minute, stirring to prevent sticking.
- Stir in the water or stock, add the sweet potatoes, and bring to a boil. Simmer for 5 minutes, then stir in the callaloo or kale. (If you are using spinach, do not add it yet.) Add the okra and simmer for another 5 minutes. Stir in the tomatoes, lime juice, salt and spinach, if you are using it, and cook for another 3 or 4 minutes, until all of the vegetables are tender. Add more salt or lime juice to taste and stir in the coconut milk, if you like.
CALLALOO (CREAMY SPINACH AND OKRA)
This is one of my favorite recipes! Straight out of the west indies, it turned me into a spinach lover and it is easy to make. I hope you enjoy
Provided by Jazmina
Categories Spinach
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and stem spinach and rip or chop leaves into medium sized pieces. Wash okra de-stem and chop into smaller chunks. Mince up your onion, garlic, hot pepper and sweet pepper.
- Heat a medium sized pot on med-high add in some oil.
- When oil is hot add in onion and cook until it starts to become translucent, now add in your garlic and chili, cook until a golden brown.
- Add in your coconut milk starting with half a can and stir everything together.
- Add in your spinach, okra and sweet pepper. Turn down heat and mix well letting the spinach welt. Add more coconut milk if needed, you want to keep the coconut milk just below the food line.
- Cook for about 15 to 20 minutes until the okra and spinach are soft, and mash easily.
- Remove from heat and blend or mash everything together.
- Return to heat on low and add salt as needed.
- Serve on rice with lemon wedges and enjoy!
- It makes a great side dish or a meal on it's own.
CALLALOO
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
- Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
- Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.
CALLALOO (TRINIDAD)
Substitute chard or kale and spinach if you don't have access to a West Indian market and can't access the calalloo leaves (taro leaves). This is a trademark of Trinidad where crab and callaloo is the national dish. Served with rice, or macaroni pie, coo-coo or a selection of local root vegetables. Trini's have this iron rich soup at least once a week, usually on a Sunday. Can be made in advance and freezes well.
Provided by WizzyTheStick
Categories Crab
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat.
- Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Sauté until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and sauté for another minute or so. Add the coconut milk and stock or water, crab and hot pepper.
- Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours.
- Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes.
- Taste and add salt if needed.
- Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well.
- Serve hot as a soup on it's own or as a side dish.
Nutrition Facts : Calories 203.2, Fat 17.3, SaturatedFat 9.1, Cholesterol 5.5, Sodium 486.5, Carbohydrate 10.7, Fiber 2.9, Sugar 4.8, Protein 4
CALLALOO SOUP
A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.
Provided by CORWYNN DARKHOLME
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 6
Number Of Ingredients 10
Steps:
- Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.
- Add the okra, and cook for 8 minutes.
- Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.
Nutrition Facts : Calories 119.7 calories, Carbohydrate 8.6 g, Cholesterol 49.9 mg, Fat 3.9 g, Fiber 2.1 g, Protein 13.6 g, SaturatedFat 1.2 g, Sodium 332.6 mg, Sugar 1.7 g
CARIBBEAN CALLALOO AND CRAB
A mouthwatering puree of Taro Leaves and crab served over rice or as a soup, it will leave you wanting more. If taro leaves are not available, you may substitute 2 packages of frozen spinach.
Provided by SKYLARKER
Categories World Cuisine Recipes Latin American Caribbean
Time 1h20m
Yield 8
Number Of Ingredients 13
Steps:
- Clean the taro leaves by removing the skin from the stalks, and removing the tip from the center rib. Rinse, and cut into bite size pieces.
- Place the taro leaves, okra, onion, thyme, garlic, salted pig's tail, pumpkin, water, habanero pepper (whole), and coconut milk into a large pot. Cover, and simmer over low heat for 30 minutes.
- Add the crab to the pot. Be careful not to puncture the habanero pepper. Cover, and continue to simmer for 30 minutes. Remove the habanero, and season with salt to taste. Puree the soup using an immersion blender until smooth. You could also puree in small batches using a blender. Serve over rice.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 8.8 g, Cholesterol 22 mg, Fat 23.2 g, Fiber 3 g, Protein 7.9 g, SaturatedFat 17.8 g, Sodium 47.4 mg, Sugar 2 g
CALLALOO STEW
Provided by Beatriz Llamas
Categories Soup/Stew Herb Onion Appetizer Sauté Low Cal Ham Spinach Hot Pepper Pumpkin Summer Okra Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oil in heavy large pot over medium-high heat. Add green onions, garlic, thyme, and chile. Sauté until soft, about 2 minutes. Add broth, pumpkin, ham, and okra. Bring to boil; reduce heat to medium and simmer until vegetables are tender, stirring occasionally, about 10 minutes. Add callaloo; cook until wilted and leaves are tender, stirring frequently, about 3 minutes. Season to taste with salt and pepper.
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