I decided to post my mom’s callaloo recipe which is a little more fluid and spicy. Callaloo is more than just a dish. It’s a cultural experience, packed with flavor and tradition. This dish is a staple of Caribbean cuisine, and it’s easy to see why. The mix of fresh green vegetables, coconut milk, and spices come together in a symphony of taste that is sure to delight your senses. Whether you’re looking for a hearty meal to feed your family, or you want to impress your friends with your culinary skills, callaloo is the answer.
Spice it up with some scotch bonnet peppers, or keep it mild and creamy with some coconut milk. No matter how you choose to make it, callaloo is a dish that will transport you to the sunny beaches of the Caribbean in every bite. So get your apron on, grab your ingredients, and let’s get cooking! Don’t be intimidated by the unfamiliar ingredients, because callaloo is all about trying new things and embracing different cultures.
Plus, it’s packed with nutrients and flavor, so you’ll be doing your taste buds and your body a favor. Whether you’re a seasoned pro or a beginner in the kitchen, callaloo is a dish that anyone can master. So come on, let’s turn up the heat and get ready to savor the flavors of the tropics. With callaloo on your plate, you’ll feel like you’re on a Caribbean vacation every day.
Prep Time: 10minutes mins
Cook Time: 25minutes mins
Total Time: 35minutes mins
Course: Soups
Cuisine: Caribbean, creole
Servings: 8 – 10
Ingredients
- 1 large bundle dasheen bush
- 2 packs coconut milk
- 4 cloves garlic chopped
- 1/2 medium onion chopped
- 2 sprigs chive chopped
- 3 pimento peppers chopped
- 1 sprig thyme chopped
- 1/2 cup pumpkin chopped
- 8 large ochroes chopped
- salt to taste about 1/4 tsp.
- 1 hot pepper
- Water about 4 cups
- 1 tbsp. roucou
Instructions
- Cut up the dasheen bush and wash. (Note: Remove the tips of the dasheen bush before cutting it up.)
- Place the chopped dasheen bush in a large pot; add the pumpkin, seasonings, the ochro, coconut milk powder, roucou and hot pepper.
- Add the water and put to boil. Boil until the ingredients are tender. Add salt to taste. Stir occasionally to avoid burning.
- Leave to cool then blend until smooth.
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Recipe © Simply Trini Cooking. All rights reserved
Callaloo II
Ingredients
- 1 large bundle dasheen bush
- 2 packs coconut milk
- 4 cloves garlic chopped
- 1/2 medium onion chopped
- 2 sprigs chive chopped
- 3 pimento peppers chopped
- 1 sprig thyme chopped
- 1/2 cup pumpkin chopped
- 8 large ochroes chopped
- salt to taste about 1/4 tsp.
- 1 hot pepper
- Water about 4 cups
- 1 tbsp. roucou
Instructions
- Cut up the dasheen bush and wash. (Note: Remove the tips of the dasheen bush before cutting it up.)
- Place the chopped dasheen bush in a large pot; add the pumpkin, seasonings, the ochro, coconut milk powder, roucou and hot pepper.
- Add the water and put to boil. Boil until the ingredients are tender. Add salt to taste. Stir occasionally to avoid burning.
- Leave to cool then blend until smooth.
