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Callaloo
Serves 4 or 5
Ingredients:
1 bundle Calaloo Bush (Dasheen) OR:
fresh Spinach Leaves (an acceptable substitute)
10 fresh Ochroes (Okra) OR
canned Ochroes or Okra
1 Onion, chopped
1/4 cup (or more) chopped Green Onions, Chives, or Scallions, including the green stems
3 cloves Garlic, minced
3 Tbs. Butter
Salt and Black Pepper to taste
Dash Tabasco Sauce (or to taste)
1 tsp. Worcestershire Sauce
1 Chicken Bouillon Cube, crushed
Up to 3 cups Coconut milk
Clean callaloo bush or spinach by rinsing and draining well. Remove the skin from the callaloo stalks and also the ribs from the leaves; or, if using spinach, remove any tough stems.
Clean and cut up ochroes if using the vegetable fresh, and add to callaloo bush or spinach. If using canned ochroes, rinse, drain and chop about 10 vegetables. Add the chopped onion, chives, and garlic to the leafy mixture.
In a large soup pot, warm the butter over medium-high heat until bubbling. Add the callaloo or spinach mixture to the pot and toss the leaves until they cook down and change colour.
When the leaves are fully wilted and reduced, add the salt, pepper, Tobasco, and Worcestershire sauce. Sprinkle the crushed chicken bouillon cube over the top of the simmering brew.
Stir the mixture, and pour on coconut milk, a little at a time [see below for suggestions as to amount], until a soup-like consistency is produced.
The seeds of the ochroes will turn pink during the cooking process. Utilize this visual aid to determine
when the soup is warmed through and ready. Either use less coconut milk and serve "dry" as a side
dish with a bowl of steamed white rice and pepper sauce; or pour some of the hot soup with more coconut milk into a blender and puree. Whichever way you choose to serve Callaloo, always include white rice on the side to temper the heat of the dish.
Kitchen Staff Tips: The ingredient known as Ochroes, or Okra, is a staple in Louisiana's famed Creole cooking. The green pods have a rigid skin and a tapered, oblong shape. When cooked, okra secretes a sticky juice that will thicken any liquid to which it is added. The flavour falls somewhere between that of eggplant and asparagus.
If using fresh okra, try to select pods that are about 3 inches long and have a firm, deep-green, blemish-free skin. When fresh, the pods should snap very easily. Don't wash the okra until you're ready to cook it, because the moisture will make the pods a bit slimy. Also, try not to cook okra in brass, iron, or copper pots -they'll discolour the pods, although they won't affect their flavour.
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[ Home ] [ Up ] [ Bouljol ] [ Bush Mud Casserole ] [ Bush Cooking#1 ] [ Bush Cooking#2 ] [ Bush Cooking#3 ] [ Callaloo ] [ Camp Oven Cockery ] [ The Camp Oven ] [ Casserole Cooking ] [ Crab Pelau ] [ Elder Flower Fritters ] [ Ginger Chicken Soup ] [ Green Hints ] [ Horseradish Sauce ] [ Insect Repellent Recipes ] [ Rock Samphire ] [ Shrimp and Scallop ] [ Thai Water Chestnuts ] [ Chilli Pepper ]
