STEAMED CALLALOO
- Number of Servings: 4
Ingredients
INGREDIENTS:4 cups of firmly packed chopped callaloo1/8 to 1/4 cup water3 cups coconut milk1 medium-sized onion, chopped1 medium-sized well ripened tomato, chopped1 large clove garlic, chopped1/3 skin of a scotch bonnet pepper finely chopped1/4 teaspoon dried time leaves1/8 teaspoon salt1 table spoon cooking oil1 table spoon butter or margarine
Process
Inspect callaloo and remove any debris, old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.
In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.
Best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian breakfast.
Number of Servings: 4
Recipe submitted by SparkPeople user SALIMOHD.
Inspect callaloo and remove any debris, old leaves, or hard stalk, etc. Rinse in a large pot of cold water. Discard the water then add enough cold water to cover the callaloo. Dissolve 1/2 teaspoon of salt into the water and let sit for 1/2 to 1 hour. The salt will help to remove any additional small debris from the callaloo. Throw off the water and rinse the callaloo in another pot of cold water. Remove the callaloo and chop in 3/4 inch pieces in a slanted motion.
In a large pot add the 1 tablespoon oil, 1 tablespoon butter and 1/8 to 1/4 cup water. Put four cups of firmly packed chopped callaloo on top. Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender. The callaloo must stay green. Any discoloration towards brown means the callaloo is being overcooked.
Best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian breakfast.
Number of Servings: 4
Recipe submitted by SparkPeople user SALIMOHD.
Nutritional Info Amount Per Serving
- Calories: 396.4
- Total Fat: 39.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,794.8 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 2.1 g
- Protein: 5.2 g
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