CHEF MARCUS SAMUELSSON'S TAKE ON CALLALOO
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
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
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Ady Orta
[email protected]This callaloo is a delicious and healthy dish that's perfect for a weeknight meal. I always have the ingredients on hand.
Abubakar Orakzai
[email protected]This callaloo is a great way to get your kids to eat their vegetables. My kids loved the bright green color and the mild flavor.
Fouzia Islam
[email protected]I love how versatile this callaloo is. You can add or remove ingredients to suit your taste. I like to add some chopped tomatoes and corn.
Yin Adiza
[email protected]This callaloo is a bit time-consuming to make, but it's worth the effort. The flavor is incredible. I highly recommend it.
Md Lutfor Hasan
[email protected]I'm a vegetarian, so I made this callaloo without the seafood. It was still very flavorful and satisfying. I served it with rice and beans.
Ahmad Ullah
[email protected]This callaloo is a great way to use up leftover greens. I had some collard greens and spinach that were about to go bad, so I threw them in the pot. It turned out great!
MUHAMMAD UMAR SADIQ
[email protected]I made this callaloo for a potluck and it was a huge hit. Everyone loved it. I especially liked the addition of pumpkin. It gave the dish a nice sweetness.
Bunene Portia
[email protected]This callaloo was a bit too spicy for my taste, but I still enjoyed it. I think I'll use less scotch bonnet peppers next time.
Caroline Deeming
[email protected]I've never had callaloo before, but I'm glad I tried this recipe. It's a hearty and flavorful dish that's perfect for a cold winter day. I'll definitely be making this again.
Alix Ghouri
[email protected]This callaloo was easy to make and packed with flavor. I especially loved the crispy okra. I served it with rice and it was a hit with my family.
Morianah Scaret
[email protected]I'm not a big fan of callaloo, but this recipe changed my mind. The addition of coconut milk and scotch bonnet peppers gives it a unique and delicious flavor. I'll definitely be making this again.
Noor Mohamed
[email protected]This callaloo is a flavor explosion! The combination of greens, seafood, and spices is simply divine. I followed the recipe exactly and it turned out perfectly. My family and friends raved about it. Will definitely be making this again and again.