Best 2 Chef Marcus Samuelssons Take On Callaloo Recipes

Immerse yourself in the vibrant flavors of the Caribbean with Callaloo, a delectable dish showcasing the culinary heritage of the region. This hearty soup, often regarded as a national dish in Trinidad and Tobago, boasts a captivating fusion of textures and tastes. Callaloo is typically prepared with a medley of leafy greens, such as dasheen bush, amaranth, and spinach, swimming in a rich and flavorful broth. It is commonly enhanced with okra, tomatoes, onions, peppers, and a hint of scotch bonnet peppers for a touch of heat. Variations of Callaloo exist across the Caribbean, with some recipes incorporating seafood like shrimp, crab, or fish, while others add dumplings or meat for an extra layer of substance. Explore the diverse culinary traditions of the Caribbean through these carefully curated Callaloo recipes, each offering a unique take on this beloved dish. From the classic Trinidadian Callaloo to the hearty Jamaican version, let your taste buds embark on a flavorful journey through the heart of the Caribbean kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

CALLALOO

Callaloo image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 cup water
1/4-pound salt pork
Meat from 2 cooked crabs, optiona
2 tablespoons butter, divided
4 chives, minced
1 onion, minced
3 garlic cloves, minced
8 okra, cleaned and diced
12 dasheen leaves, cleaned and stripped from their stalks*
4 cups coconut milk
1 1/2 cup grated or cubed pumpkin
Salt
Rice or cornbread, for serving

Steps:

Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.

CHEF MARCUS SAMUELSSON'S TAKE ON CALLALOO

Chef Marcus Samuelsson's Take on Callaloo image

Callaloo is the national dish of my country. This is a chef's version of this dish as featured in Oprah's magazine. It is nothing like the traditional Trinidadian soup which utilizes the leaves of the dasheen(taro) plant. This is actually a Spinach soup as most of the ingredients are different. This doeasn't appeal to my tastes and I don't have any intention of making it but others may enjoy it.

Provided by WizzyTheStick

Categories Vegetable

Time 40m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons peanut oil
1 medium Spanish onion, chopped
2 garlic cloves, minced
2 birds eye chiles, seeds and ribs removed and finely chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon coriander seed, crushed
2 cups chicken stock or 2 cups broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
2 (10 ounce) packages frozen spinach, thawed
2 -3 limes, juice of (or more, to taste)
1/2 teaspoon salt

Steps:

Heat oil in a Dutch oven over medium heat. When oil is so hot that it shimmers add the garlic, onion and chilies. Saute until onion is translucent, about 3 minutes.
Add cumin, coriander, chicken stock, coconut milk, clam juice, and heavy cream: bring to a gentle simmer.
Cook, partially covered 30 minutes.
Add spinach, bring to a boil. Reduce heat and simmer occasionally until spinach is cooked, about 5 minutes.
In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

Nutrition Facts : Calories 531, Fat 44.9, SaturatedFat 27.4, Cholesterol 86.9, Sodium 771.4, Carbohydrate 26.2, Fiber 7.5, Sugar 10.6, Protein 13.7

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your callaloo.
Don't be afraid to experiment with different greens. Callaloo is a versatile dish that can be made with a variety of leafy greens, such as spinach, kale, and collard greens.
Add some protein to your callaloo. This could include beef, chicken, pork, or seafood.
Season your callaloo well. Use a combination of salt, pepper, garlic, and onion powder to taste.
Serve your callaloo with your favorite sides. Some popular options include rice, plantains, and fried fish.

Conclusion:

Callaloo is a delicious and nutritious dish that is enjoyed by people all over the world. It is a great way to use up leftover greens and it is also a good source of vitamins and minerals. If you are looking for a new and exciting dish to try, callaloo is a great option. With its vibrant flavors and textures, it is sure to please everyone at your table.