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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