Callaloo, More Like a Soup
Personally, I find that the smoked bone really hits the spot, but then pig tail hits another spot and crab hits another (it seems that I have a few spots). Smoked bone are bony parts from the pig, like the backbone etc., that has a little meat on it that’s smoked to give it a flavour similar to ham. Probably, they use the same hickory smoke for both.
A point to note though is that we don’t really eat callaloo like a soup, as I’ve experienced in St Vincent, but more like a sauce to pour over rice or just place at the side like in the picture below. I really like callaloo over a nice piece of coo coo not, too hot but just the right temperature. Another thing I’ve noticed in cooking this dish is that it was usually made on a Sunday; in time for a large Sunday lunch, together with red beans, stewed chicken, macaroni pie (with extra cheese), some potato salad and rice topped off with a nice glass of mauby…. You know I’m actually feeling hungry writing this!…Anyhow here’s callaloo.
If you want to see how to make callaloo with crab click here. Now on to the post.
12 dasheen bush, preferably the young curled leaves, chopped and washed (Please remember to cut out and throw the tips of the dasheen leaves)
1/4 cup pumpkin, peeled and chopped
1 hot pepper (optional)
2 cups coconut milk
1 small onion, peeled and chopped
1 sprig chive, finely chopped
1/4 cup celery, finely chopped
1 pimento, finely chopped
2 sprigs thyme
1 tsp. parsley, finely chopped
Salt to taste
You may add more water if the liquid is drying up.
Also, if you like it more like soup add more water.
are cooked and soft, remove from heat.
Allow it to cool before blending.
It blends easier if the callaloo is loose,
but if you like it thick, blend a little at time.
Don’t forget tot leave your comment about callaloo in the comment box below.