Ria’s Trinidad & Tobago Callaloo Recipe
NB: For all the following callaloo-making instructions, see corresponding photos under “Article Gallery” in our right sidebar
- Assemble ingredients
- Wash and chop callaloo bush (if using); ochroes; pumpkin; scallions and onions; slice carrots; mince garlic. Chop the thyme finely or place entire bunch whole in the pot (remove the stems after cooking). If possible, use fresh coconut milk (grate coconut into hot water and squeeze out juice); if not, you can use canned coconut milk (look for a brand without preservatives)
- In a saucepan over low heat, add one tablespoon of olive oil, then add the pumpkin, carrots, ochroes, callaloo (or spinach), scallions, onion, thyme and
garlic, and habanero pepper
- Add the coconut milk. Salt to taste; add freshly ground black pepper
- Cover and let simmer for 60-90 minutes until all the ingredients are cooked and soft. Turn every 15-20 minutes to mix and prevent sticking to the bottom of the pot
- When finished, remove pepper (being careful not to burst it) and meat (if any). Swizzle using a swizzle stick, also called dhal ghutney in Trinidad, to break up any chunks. Alternatively, you can use a food processor, blender or hand immersion blender for a finer, smoother consistency
- Enjoy over rice or with macaroni pie.
* It is difficult to find what is known locally as callaloo bush, the leaves of the dasheen plant, outside of Trinidad, so frozen spinach may be used as a substitute.
With special thanks to Ria, a Trini living in New York, who provided the recipe and photos. www.cookingwithria.com