Callaloo Swizzle. Photograph by Ria Birju

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 blend for a finer, smoother consistency. Photograph by Ria Birju

Callaloo Swizzle. Photograph by Ria Birju

Posted by Bridget Van Dongen

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