Best 2 Callaloo Real Trini Stylecaribbean Recipes

Callaloo is a traditional Trinidadian and Tobago dish, also popular in other Caribbean islands, with African roots. This hearty and flavorful soup or stew is typically made with a leafy green vegetable called callaloo (also known as amaranth or dasheen bush), along with a variety of other ingredients such as okra, tomatoes, onions, garlic, peppers, and meat or seafood. The soup is often seasoned with a blend of herbs and spices, including thyme, cilantro, cumin, and hot peppers, giving it a unique and savory Caribbean flavor. Callaloo is typically served with a side of cornbread, roti, or rice, and can be enjoyed for breakfast, lunch, or dinner. This article provides three different recipes for callaloo: a traditional Trinidadian-style callaloo, a Jamaican-style callaloo, and a vegetarian callaloo. Each recipe includes detailed instructions and a list of ingredients, ensuring that you can easily recreate this delicious dish at home.

Here are our top 2 tried and tested recipes!

CALLALOO (REAL TRINI STYLE)...CARIBBEAN

Callaloo (Real Trini Style)...caribbean image

This is the real callaloo the way it's made in Trinidad. This callaloo is not considered a soup but rather a side dish used with the Sunday lunch. If you can get the real ingredients wherever you are you are going to really ENJOY this dish. Serve on rice, boiled provisions, macaroni pie, potato salad....Caribbean foods are best for this dish. All ingredients can be prepped before and stored in the refrigerator at least two days before.

Provided by kimfa.eveningtea

Categories Vegetable

Time 50m

Yield 1 pint, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 bunch dasheen leaves (root vegetable of the Caribbean or tarrow root)
15 okra (soft tips, cut into 1 inch pieces )
2 stems chives (chopped coarsely)
1 onion (medium, sliced)
1 sprig thyme (stem and leaves)
1 bunch celery (chopped roughly)
1 garlic clove (crushed)
1 whole hot pepper
1 pimentos (chopped)
2 1/2 cups coconut milk (freshly squeezed, coconut milk powder or frozen can be used)
1/4 lb salted pork tail (adding pig tail is optional. Boil out salt 30 mins in water until tender and cut in to 1inch pieces)
1 teaspoon sugar
2 teaspoons salt

Steps:

Separate leaves from stems. Thoroughly wash leaves and strip the stems. Tear leaves apart with hands into smaller pieces. Chop stems into about 2 inches length.
Add all the ingredients into a medium pot over medium heat. Bring to a boil and then allow to simmer for 20 mins or until the okra seeds turn pink.
Taste and season with salt & pepper if necessary.
When the callaloo is done the leaves and okras should be tender and there should be enough liquid to blend the ingredients. If not add a little warm water to bring to a soup consistency.
Remove from heat and allow to cool for 15 minutes. Remove the pork tails before blending.
Using a hand blender, blend the callaloo until all the ingredients are pureed.
Store in a clean pot with pork tails and reheat before serving.
Serve with rice, stewed Caribbean chicken, potato salad, boiled provisions, cole slaw, pigeon peas and macaroni pie.

CALLALOO-TRINI STYLE

Callaloo-Trini Style image

Well I was browsing the website and I noticed no recipe for this dish so I just had to put up one. Trying to work out this recipe I have seen my family make without much effort so I hope I get all the ingredients right. In Trinidad we mostly make eat this as a side dish but some people would categorize this as a soup so you could add meat (crab or small chunks of beef). In Trinidad we like things spicy so pepper is a must for me :) but it's optional

Provided by LetiBeti

Categories Greens

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3 garlic cloves
1 medium chopped onion
chives, 1 stalk
4 ounces of diced pumpkin (optional)
10 okra, chopped
1 scotch bonnet pepper (red)
1 cup coconut milk (optional)
1 bunch dasheen leaves or 2 bunches spinach
salt

Steps:

Clean the leaves and remove the skin from the stalks and tips, rinse and chop coarsely.
In a large pot, add all the ingredients with 2 cups of water.If you are adding meat it can go in with with ingredients at this time.
Cover the pot and let simmer for minutes on a medium heat, ensuring the pepper is visible all the time and does not burst or this would make it very spicy.
Remove pepper and let cool.
Using a swizzle stick gently puree to blend like a soup or until a smooth consistency a blender could also be used by on a low speed just for a few seconds.

Nutrition Facts : Calories 28.6, Fat 0.1, Sodium 4.6, Carbohydrate 6.6, Fiber 1.6, Sugar 2.1, Protein 1.2

Tips:

Use fresh ingredients: Fresh callaloo leaves, okra, and vegetables will give your dish the best flavor.

Don't overcook the callaloo: Callaloo leaves can become slimy if they are overcooked. Cook them just until they are tender, about 5 minutes.

Add some heat: A little bit of pepper or hot sauce can add a nice kick to callaloo. Be careful not to add too much, or you will overpower the other flavors.

Serve callaloo with your favorite sides: Callaloo is a versatile dish that can be served with a variety of sides. Some popular options include rice, roti, and fried plantains.

Conclusion:

Callaloo is a delicious and nutritious Caribbean dish that is easy to make. With its vibrant flavors and colors, callaloo is a surefire hit at any gathering. So next time you're looking for a new dish to try, give callaloo a try. You won't be disappointed.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »