Calaloo

Callaloo is a delightful green soup like dish made in Trinidad and Tobago. It's one of those items on our famous "Sunday Lunch" menu that can be served with almost any side dish like macaroni pie, rice, potatoes, noodles even vegetables. Everyone makes if different but the main ingredients are dasheen bush leaves and ochros.

Rrisssy @Rissy

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Ingredients

1 hour

large bundle of dasheen bush leaves
10large ochros
1/2 cupdiced pumkin
3pimentos diced
2 tbscelery
1tomato chopped
1 1/2 cupscoconut milk
to tastesalt
2 tbsvegetable oil
2 clovesgarlic crushed

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Steps

1 hour

1

Chop dasheen bush leaves and ochros.
2

Add oil and crushed garlic to large pot on medium fire. Let oil heat up, allowing the garlic to burn. Remove garlic once burned.
3

Add chopped dasheen bush leaves, chopped ochros, pumpkin, 2 diced pimentos, 1 tbs celery and tomato.
4

Allow the dasheen bush leaves to whither down (cook on high heat approximately 5 mins) then add coconut milk.
5

Indulge your senses as the pot transforms in appearance, smell and taste. You'll know it's ready when the ochro seeds change colour from white to lavender sometimes resembling purple. Monitor so that it does not burn.
6

On low fire, add salt to enhance the flavor of the dish and remaining pimentos and celery. Once combined turn of fire.
7

A swizzle stick is usually used to bring the contents to a smoother consistency but a blender can be used. Empty contents into blender and pulse two or three times.