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This is my mother-in-law's signature callaloo. She had been making this for over 50 years. Callaloo can be eaten as a soup by itself or alongside rice, stewed chicken, pies and provisions. This callaloo recipe is so good!!! :) :) :)
Ingredients:
2 bundles DASHEEN BUSH (young leaves)- washed & chopped
25-30 young OCHRO / OKRA
Big piece of RIPE PUMPKIN - 4 cups sliced
2 CARROTS- diced
10 PIMENTO PEPPERS - finely chopped
1 - 2 small TOMATOES - diced
1/2 cup PARSLEY finely chopped
1/2 cup CHIVE / GREEN ONIONS finely chopped
couple stems FINE THYME ( remove leaves)
1 clove GARLIC - sliced
1-2 stalks CELERY
1 - 2 large ONION - chopped fine
1 GREEN BELL PEPPER (CAPSICUM)- finely diced
1 tsp MAGGI ALL-PURPOSE SEASONING OR 1 pack Maggi crab flavour OR 1 pack Maggi cock flavour seasoning
1-2 FRESH DRY COCONUTS (remove hard shell, blend or grate, add 2 litres hot water and strain.... OR..... 1 - 2 TINS COCONUT MILK (add 2 Litres Hot Water)
SALT (to taste)
BLACK PEPPER (to taste)
1 - 2 TBSP (or 1/4 slab) FRENCH MAID or GOLDEN RAY cooking margarine
HOT PEPPER (optional)
Add all ingredients to a big pot and cook over low heat (4.0 to 5.0) so it WOULD NOT BURN for about 1 hour. DO NOT COVER or else it would stick at bottom of pot and taste burnt. I use a hand blender to pulse to chop fine. Do not overblend...leave a bit chunky.
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