Callaloo (Caribbean Stewed Greens)
Serve as a soup or accompanied with rice and boiled ground provisions.
Total Time
60 minutes
Servings
8
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
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.
30 minutes
Swizzle or beat with a hand beater.
Add butter and stir well.
Add salt and pepper to taste.
- •Use ½ pound seasoned chicken feet in lieu of salted beef or pork.
- •1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper.