Ingredients for Callaloo Trinidad
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2-3 cloves garlic, minced
- 1 stalk celery, chopped
- 1 sprig fresh thyme
- 1/4 cup chopped chives
- 10-12 okras, sliced
- 1 lb pumpkin, peeled and diced
- 2 bunches dasheen leaves (callaloo bush), stems removed, washed, and roughly chopped
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon Maggi seasoning
- 2 cups water
- 2 live blue crabs, cleaned and quartered
- 1 whole Scotch bonnet pepper
- 1 tablespoon margarine
- Salt, to taste
- 1 (14.5 ounce) can diced tomatoes
- Freshly ground black pepper, to taste
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How to Make Callaloo Trinidad
- Wash and chop all vegetables.
- Heat oil in a large pot over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add Scotch Bonnet peppers (carefully!), okra, and thyme. Cook for another 3-5 minutes, stirring frequently.
- Add callaloo leaves (or substitute), diced tomatoes, coconut milk, and water. Bring to a boil, then reduce heat and simmer for 20 minutes, or until callaloo is tender.
- Stir in crab meat and season with salt and pepper to taste. Simmer for a further 10 minutes, or until heated through. Do not overcook the crab.
- Serve hot with rice, macaroni pie, coo-coo, or your favorite root vegetables.
- Enjoy your delicious and authentic Trinidadian Callaloo!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
19g
Fat
45g
Carbs
3g
