Callaloo & Dasheen is without a doubt one of my favourite dishes. Not only because it is delcious but also because it uses the entire dasheen plant to make a complete meal. This recipe uses the root and the stem. Or as like to say, the root and the fruit.
There are different schools of thought when it comes to preparing callaloo. This is the way I grew up seeing it prepared by my mother and grandmothers: Custodian Of Callaloo
Ingredients
Callaloo:
- 1 bundle of callaloo bush: stalk finely chopped leaves chiffonade
- 10 ochroes chopped
- 1 cup of pumpkin cut into small cubes
- 1 large onion diced
- 6 cloves of garlic chopped finely
- 1/2 scotch bonnet pepper chopped finely
- 4 sprigs of rosemary finely chopped
- 1 cup of coconut milk
- 2 cups of coconut water
- salt to taste
Dasheen:
- 2 lbs dasheen cut into bite sized chunks
- 3 cups of water
- 1 clove of garlic minced
- 1 pimento finely chopped
- 1 tbsp cuban oregano
- salt to taste
Instructions
Callaloo:
- Add some oil to a pot on medium to high heat
- Saute onion until translucent
- Add garlic scotch bonnet pepper, pumpkin, ochroes and the chopped stems of the callaloo bush and saute for five minutes
- Add rosemary and season with salt. Saute for another 2 minutes
- Add coconut milk and coconut water
- Add callaloo bush leaves
- Cook for approximately 40 minutes
- Blend then taste for salt, season if necessary
Dasheen:
- Peel and cut dasheen into bite sized chunks
- Add to cold water then bring to a boil and cook until fork tender (approx 10 - 15 minutes)
- Strain and set aside
- Saute garlic and pimento on high heat for 30 seconds.
- Turn off heat and toss dasheen
- Season with salt to taste
- Finish with fresh herbs
- Serve & Enjoy
Video
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