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callaloo hash

Dasheen Oil Down & Callaloo Hash

Discover how to make dasheen oil down callaloo hash, a tasty vegan dish that utilizes every part of the dasheen plant for a delicious meal!
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Course: Main Course
Cuisine: Caribbean, Tobago, Trinidad
Author: baidawi

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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