Рет қаралды 15,380
Remember to cook your callallo to the consistency you like. whether you like it thin, smooth, thick, rich, etc.
Recipe
Two bundles of callaloo
Three slices of cooked pumpkin and 4 cooked okras blended with some of the callaloo
8 1/2 cups water total including the blended water
1 1/2 cups coconut milk
Precooked pig tail
Precooked cow foot - seasoned with, a dash of salt, green seasoning, 1 medium onion, 4 chopped gloves of garlic, 4 bell peppers, dried thyme, pimento, pepper flakes, paprika, goya all purpose seasoning, and cilantro.
I love to add chive but could not find any.
Two small eddoes
A medium size batata sweet potato
One small yam
Dumpling- 1 cup of flour, 1/4 cup cup of grated coconut, pinch of salt, and water to knead.
1 medium size carrots
Additional diced uncooked pumpkin
3 teaspoons of salt
*Add more oil if it is drying out when blancing. Blancing in oil helps to soften the callaloo and break it down faster.
*When your callaloo is close to tender or tender add your other ingredients to the pot and cook callaloo to your consistency.
*Callallo can take 45 minutes to an hour to get tender if not blended. You can always taste the cooked leaves for tenderness.
*You can partially cook your cow foot and pig tails and put it to boil with the calaloo.
*If you are using your callaloo leaves right away feel free to cook it in water and blend if you wish or just cook until it is tender. Also, if you blanch your callaloo you do not have to blend it if you do not want. You can cook it straight like that until it breaks down.
*You can cut up your callaloo and freeze them if you do not want to blanch them as well.
*Mix your callaloo occasionally to prevent STICKING to the pot as it thickens.