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Callaloo

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Ingredients
  Groundnut oil 3 Tablespoon
  Onion 1 Large, finely chopped
  Spring onions 4 , finely chopped
  Garlic 2 Clove (10 gm), crushed
  Red chili 1 , deseeded and finely chopped
  Turmeric 1 Teaspoon
  Sprig thyme 1 , crumbled
  Okra 8 Ounce, thinly sliced
  Callaloo leaves/Spinach leaves 1 Pound, hard stems discarded and roughly chopped (500 Gram Fresh Ones)
  Vegetable stock/Chicken stock 1 1⁄2 Pint (900 Milliliter)
  Saffron threads 3
  Coconut milk 14 Fluid Ounce (425 Milliliter)
  Crab meat 8 Ounce (250 Gram, Fresh / Canned)
  Lime juice 1⁄2 Tablespoon (Juice Of 1/2 Lime)
  Hot pepper sauce 1 Dash
  Salt To Taste
  Pepper To Taste
Directions

1. Heat the oil in a large saucepan, add the onion, spring onions and garlic and cook gently for 5 minutes, or until softened. Add the chilli, turmeric and thyme and stir over a low heat for 1-2 minutes.
2. Stir in the okra, then add the callaloo or spinach leaves. Turn up the heat and cook, stirring, until the leaves start to wilt. Lower the heat and add the stock and saffron. Bring to the boil, then lower the heat, cover and simmer for 20 minutes.
3. Add the coconut milk and crab meat and stir well. Heat gently for 4-5 minutes and then season to taste with salt and pepper.

Recipe Summary

Cuisine: 
Caribbean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Spinach

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