Chrisal brings back memories of her grandmother’s cooking with this callaloo recipe. Callaloo is a staple in the Trini Sunday Lunch line up. Callaloo is made in different ways across the Caribbean but they all share some commonality with the influence of our West African heritage. Add pigtail or crab for another dimension of flavor and serve with rice, provision or even have it on its own as a soup.
Special thanks to Cuisine for sponsoring this recipe. Cuisine products can be found at Massy Stores nationwide.
Callaloo
Ingredients
- 1 medium onion, sliced/chopped
- 2 tbsp of minced garlic or 4 garlic cloves
- 2 tbsp oil
- 1 tsp of grated ginger
- 1 bundle of callaloo bush, washed & chopped/sliced
- 2 cups coconut milk
- 8 – 10 medium ochroes, chopped (add more accordingly to how slimy you like it)
- 1/2 cup finely chopped pimento
- 1/2 cup finely chopped celery
- 1 cup pumpkin or squash (sweeter)
- Salt to taste
- Sugar to taste
- Hot pepper to taste
- 2 cleaned crabs, cut in halves and seasoned
Preparation:
- Sauté onion, 1/2 the amount of garlic, pimentos, grated ginger and celery in hot oil. Reserve the remaining garlic for later.
- Add ochro, pumpkin, callaloo leaves and combine. Mix for about 1 minute or so
- Add coconut milk – just enough until you see it at rise to the same level as the ingredients. Add some salt, seasoned crab and hot pepper.
- Bring to a boil, lower heat & cook covered for about half an hour, stirring occasionally. Be sure the hot pepper does not burst (take out if need be)
- When all ingredients are soft, swizzle to make a smooth pulp or you can blend. Taste for salt, add accordingly and add a bit of sugar to round out the flavour.
- Add in the remaining garlic and let it cousomme for just another 2-3 minutes.
- Take off fire and serve over rice or have as a soup.
