Go Back
Print

Callaloo

Course Vegetarian
Cuisine Caribbean, creole
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Felix (Simply Trini Cooking)

Ingredients

  • 12 dasheen bush preferably the young curled leaves, chopped and washed
  • 1/4 cup pumpkin peeled and chopped
  • 1 hot pepper optional
  • 8 ochroes
  • 2 cups coconut milk
  • 1 small onion peeled and chopped
  • 1 sprig chive finely chopped
  • 1/4 cup celery finely chopped
  • 1 pimento finely chopped
  • 2 sprigs thyme
  • Salt to taste

Instructions

  • (Please remember to cut and throw the tips of the dasheen leaves)
  • Pour all the ingredients into a deep pot. Pour the milk over it. Place over a low fire and leave to cook. When the ingredients have softened,mix and ensure there is enough liquid in the pot.
  • Season with salt and bouillon cube if desired. (You may add hot pepper now). You may add more water if the liquid is drying up.
  • When all the ingredients, especially the dasheen bush, are cooked and soft, remove from heat. Allow to cool. Blend the ingredients in a processor or blender or use a dhal gutney or a swizzle stick.
  • Serve as a side.