Callaloo (Caribbean Stewed Greens)

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

Steps

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.

More recipes with taro, okra, chives, thyme, onion, garlic, crab, coconut milk or butter

Adapted from “Callaloo (Caribbean Stewed Greens)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.