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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Caribbean

Callaloo (Caribbean Stewed Greens)

Serves 8 · 60 minutes

Serve as a soup or accompanied with rice and boiled ground provisions.

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 12 taro (dasheen or callaloo) leaves
  • ¼ pound salted beef or salted pork (optional)
  • 8 okra (ochroe)
  • 4 stalks chives
  • 2 sprigs thyme
  • ½ cup chopped onion
  • 1 tsp minced garlic
  • 2 crabs, cleaned and broken in pieces
  • 2 cups coconut milk
  • 2 cups hot water
  • 1 tsp butter

Method

  1. Strip the stalks and midribs from the taro leaves.
  2. Wash and cut leaves and soft stalks, discarding remainder.
  3. Soak salted beef or salted pork, and cut into bite-sized pieces.
  4. Cut okra, chives and thyme into small pieces.
  5. In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.
  6. Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
  7. Swizzle or beat with a hand beater.
  8. Add butter and stir well.
  9. Add salt and pepper to taste.