Cookbook:Callaloo (Caribbean Stewed Greens)

| Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago

Serve as a soup or accompanied with rice and boiled ground provisions.

Ingredients

 * 12 taro (dasheen or callaloo) leaves
 * ¼ pound salted beef or salted pork (optional)
 * 8 okra (ochroe)
 * 4 stalks chives
 * 2 sprigs thyme
 * ½ cup chopped onion
 * 1 tsp minced garlic
 * 2 crabs, cleaned and broken in pieces
 * 2 cups coconut milk
 * 2 cups hot water
 * 1 tsp butter

Procedure

 * 1) Strip the stalks and midribs from the taro leaves.
 * 2) Wash and cut leaves and soft stalks, discarding remainder.
 * 3) Soak salted beef or salted pork, and cut into bite-sized pieces.
 * 4) Cut okra, chives and thyme into small pieces.
 * 5) In a large pot combine callaloo leaves, salted meat, okra, chive, thyme, onion, garlic, crab, coconut milk, and water.
 * 6) Bring to the boil; reduce heat, cover and simmer for 30 minutes or more until everything is soft and cooked.
 * 7) Swizzle or beat with a hand beater.
 * 8) Add butter and stir well.
 * 9) Add salt and pepper to taste.

Notes, tips, and variations

 * Use ½ pound seasoned chicken feet in lieu of salted beef or pork.
 * 1 whole hot pepper can be added before boiling; remember to remove it when done boiling. Do not burst the pepper.