Callaloo

One of our most popular dishes is Callaloo, a soup also used as a side, especially on a Sunday.  This dish which is traditionally made with crab, can take on many variations as it is so versatile.  I make a vegetarian style callaloo and when you try it you will see that you don’t miss the meat at all.  And I use the blender (the pulse option) to pull it together but take your time as you don’t want a puree. Enjoy!

Callaloo

            You will need (Serves 8):

• ·         1 bundle callaloo/dasheen bush
• ·         12 medium ochroes (8 can also do the job)
• ·         1 medium onion
• ·         3 cloves of garlic
• ·         4 stalks chive
• ·         1 green sweet pepper
• ·         3 pimentos
• ·         ½ cup pumpkin
• ·         1 pack maggi vegetable seasoning
• ·         1 pack instant coconut milk (will give 2 cups coconut milk)
• ·         2 cups hot water
• ·         1 Hot pepper (optional)
• ·         Salt, to taste (optional and after using the maggi seasoning)

Preparation:

1. Strip the stalks from the dasheen leaves and wash well.  On a chopping board, cut up leaves (roll about 5 together at a time).  Peel stalks and cut into 1 inch pieces.  

2. Wash and cut up the ochroes, chives, sweet pepper, pumpkin, onions, garlic, pimentos, chadon beni into small pieces. 
   
3. Place ochroes first into pot, followed by the dasheen leaves, all the chopped ingredients and the magi seasoning along with the coconut milk and water. If using hot pepper, add at this point. 

4. Bring to a boil, lower heat & cook covered for about 30 – 45 minutes, stirring occasionally.  Additional water may be required if sticking begins to occur. 

5. When all ingredients are soft, remove hot pepper and adjust salt as desired.

6. Swizzle or blend (when cool) to make a smooth pulp. Serve as a soup or with rice.

Variation:

Crab Callaloo – add cleaned and broken pieces of crab to pot with all other ingredients.
Salt Beef Callaloo – soak and cut salted beef into small pieces and add to the pot, together with ingredients listed above.
Pigtail Callaloo - soak and cut pigtail into small pieces and add to the pot, together with ingredients listed above.