Cookbook | Ingredients | Recipes

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Serve as a soup or accompanied with rice and boiled ground provisions.

Ingredients

• 12 taro (dasheen or callaloo) leaves
• 1/4 pound salted beef or salted pork (optional)
• 8 okra (ochroe)
• 4 stalks chives
• 2 sprigs thyme
• 1/2 cup chopped onion
• 1 tsp finely chopped garlic
• 2 crabs, cleaned and broken in pieces
• 2 cups coconut milk
• 2 cups hot water
• 1 tsp butter
• 1 hot pepper to flavour

Procedure

1. Strip the stalks and midribs from the leaves.
2. Wash and cut leaves and soft stalks, discard remainder.
3. Soak and cut salted beef or salted pork into bite-sized pieces.
4. Cut okra, chives and thyme into small pieces.
5. In a large pot put callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk and water.
6. Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
7. Swizzle or beat with a hand beater.
8. Add butter and stir well.
9. Add salt and pepper to taste.

Notes, tips, and variations

• Use 1/2 pound seasoned chicken feet in lieu of salted beef or pork.
• 1 whole hot pepper can be added before boiling; remember to remove it when done boiling.

Warnings

• Do not burst the pepper.
• Remove the hot pepper before mixing.