Trinidadian Callaloo
From Auntie's Cook Book
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 10 oz packages of frozen chopped spinach OR 1 1/2 - 2 lbs young dasheen bush leaves and stems ( 1 bundle)
- 1/2 - 1 lb pumpkin squash or calabaza, cubed (can buy from the freezer section)
- 1/2 - 1 lb okra sliced in 1 inch pieces or use pre cut frozen okra
- 1 medium carrot thinly sliced
- 1 medium onion chopped
- 4-5 scallions finely chopped (about 1 1/2 cups)
- 1 small bunch thyme about 8 sprigs, whole or chopped finely
- 8 large garlic cloves minced
- 3 tablespoons Green Seasoning
- 1 stalk celery finely chopped, optional
- 2 cups fresh coconut milk + 2 cups water or more if you want more liquid
- salt and pepper
- 1 habanero pepper or hot pepper of choice
- 1 - 2 lbs crab, chicken, beef or prepared salted meat (optional)
Directions
- In a saucepan over low heat, add 1 tablespoon olive oil, add meat or seafood if you are using, pumpkin, carrots, okra, spinach/dasheen bush bhagee(taro leaf), scallions, celery, onion, thyme, garlic, green seasoning and the habanero and pimento peppers.
- Add coconut milk to pan, season with salt and freshly ground black pepper.
- Cover and let simmer (low heat) for about an hour or until all ingredients are cooked and soft, stirring every 10-15 minutes to mix and prevent sticking to the bottom.
- When finished, remove habanero pepper (being careful not to burst it) and (meat or seafood if using) and swizzle using a swizzle stick (also called dhal ghutney in Trinidad) to break up chunks.
- You may also use a food processor or blender or hand immersion blender for a finer, smoother consistency. I use the swizzle stick because the end result has texture which I like, plus less clean up. Sometimes, if you cook it long enough there is no need to swizzle.
- Return meat or crab back into the pot (if using) and serve hot over rice. Heat lovers can break the hot pepper on their plate and ooh and aaah your way to the last grain of rice.
