Simply Trini Cooking

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  1. TriNi
    October 2, 2009 • 6:28 am

    Yum, you making me hungry lol.

    Love the blog keep up the great work.

    I miss my trini home food :(

    TriNi @ make money online free

  2. HEAVYT
    January 14, 2010 • 11:38 pm

    Lol yea my mom still uses a swizzle stick

  3. Judy
    January 25, 2011 • 7:58 pm

    u made me remember my childhood days growning up in Dabadie i use to pop the coconut eye too lol and mom use the wsizzle stick to her last days she said it make the food taste sweeter…

  4. trudykanhai19
    March 29, 2011 • 12:19 am

    i usaully add shandon beni and not chive, cant cook in trinidad without using shandon beni, anyway i like to swizzle my callaloo, it makes for a better taste and a more rustic homey feel to the dish, belding it just makes it look like seasoning water there’s no texture, and from eating it both ways, it also affects the taste of it.

  5. Tkeishta
    October 14, 2012 • 12:44 am

    Hi, I’ve tried this and it came out delish. Many Thanks :)
    I wish I knew how to burst the coconut :( though. I buy the coconut powder from the grocery and it is not too bad.

    I’ve heard that people use salt meat in their callaloo. I’d like to know how to make callaloo with salt meat. I have never used salt meat before. (new to the kitchen)

    Thanks for sharing :)

    • Felix
      October 14, 2012 • 1:56 am

      It’s easy Tkeishta to use the salted meat. Just pressure cook or boil to get rid of some of the salt then use in the callaloo. The meat will give the callaloo a unique and exotic taste. Happy cooking adventures. :-)


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