Sometimes I feel like straying from the typical festive rice, lasagne and pastelles for Christmas lunch. Usually that means making dishes using ground provisions, mainly because my Christmas lunch prep almost always begins with a market run. And since Callaloo and boiled Dasheen is a vegan dish I enjoy making during the year so I decided to do that but take a more “oil down” approach to it.
Dasheen or Taro as its more commonly known, is actually the name of the whole plant i.e. the leaves as well as the root but in Trinidad & Tobago, when we say “Dasheen” we’re commonly referring to the root as we also differentiate from the leaves by calling it Callaloo bush or Dasheen bush. In Tobago its called Blue Food, derived from the bluish hue you get when you cook the dasheen.
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Callaloo & Garlic/Herb Dasheen. De root and de froot. Ital Sunday. @eatahfoodtt
This dish calls for the simplest ingredients:
- Callaloo Bush
- Dasheen
- Onion
- Garlic
- Pimentos
- Coconut Milk
- Chives
- Salt & Black Pepper
Method:
- Peel and cut Dasheen into 1/2″ cubes
Saute aromatics for 1 minute on medium heat
Add Leaves & Dasheen to pot, saute for 3 minutes
Add Coconut Milk, Herbs and season with Salt & Pepper to taste
Cover and simmer for 10-15 minutes on medium heat until Dasheen is fork tender
Enjoy!
Callaloo Hash
So we’re done with that dish utilizing the leaves of the dasheen bush, but what about the stalks? Do we throw it away? Nope!
Zero wastage is our mantra so we can take those stalks and do a quick hash. It takes about 10 minutes to prep and 5 minutes to cook.
Most of the prep is in making sure you cut the stalks into very think slices as well as the pumpkin into very small cubes and finely dicing your aromatics. This ensures that each ingredient cooks through with minimum time on the fire.
For the hash we need these ingredients but you’re going to have to eyeball it to know how much of each you’ll need:
- Callaloo Stalks
- Pumpkin
- Onion
- Garlic
- Pimento or Scotch Bonnet Pepper
- Rosemary
- Salt & Pepper to taste
Method:
Cut the stalks into thin slices
Cut pumpkin into small cubes
Aromatics, finely chopped.
The cooking process is simple. Saute aromatics for 1 minute
Add Stalks
Add Pumpkin & Rosemary… season to taste.
Saute on medium to high heat for 2 minutes then cover and allow to cook for 3 minutes… and that’s it!
This hash will actually work great as a filling for Sada roti which will be great for breakfast.
Ingredients
Dasheen Oil Down
- 12 Dasheen Bush Leaves
- 1 Medium Sized Dasheen 2lbs
- 1 Large Onion
- 6 Cloves of Garlic
- 4 Pimentos
- 2 Cups of Coconut Milk
- 1 Bundle of Chives
- Salt & Black Pepper to taste
Callaloo Hash
- Callaloo Stalks
- Pumpkin
- Onion
- Garlic
- Pimento or Scotch Bonnet Pepper
- Rosemary
- Salt & Pepper to taste
Instructions
Dasheen Oil Down
- Peel and cut Dasheen into 1/2" cubes.
- Saute aromatics for 1 minute on medium heat.
- Add Leaves & Dasheen to pot, saute for 3 minutes.
- Add Coconut Milk, Herbs and season with Salt & Pepper to taste.
- Cover and simmer for 10-15 minutes on medium heat until Dasheen is fork tender.
- Enjoy!
Callaloo Hash
- Cut the stalks into thin slices.
- Cut pumpkin into small cubes.
- Aromatics, finely chopped.
- The cooking process is simple. Saute aromatics for 1 minute.
- Add Stalks.
- Add Pumpkin & Rosemary.
- Season to taste.
- Saute on medium to high heat for 2 minutes then cover and allow to cook for 3 minutes.
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