Ingredients
- 1 cup water
- 1/4-pound salt pork
- Meat from 2 cooked crabs, optiona
- 2 tablespoons butter, divided
- 4 chives, minced
- 1 onion, minced
- 3 garlic cloves, minced
- 8 okra, cleaned and diced
- 12 dasheen leaves, cleaned and stripped from their stalks*
- 4 cups coconut milk
- 1 1/2 cup grated or cubed pumpkin
- Salt
- Rice or cornbread, for serving
Directions
Pour 1 cup of water into a large saucepot. Add the salt pork and crabmeat, if using, and bring to a boil.
Meanwhile, in a small frying pan over medium heat, melt 1 tablespoon of butter. Add chives, onion, and garlic and cook until lightly browned, about 2 minutes.
Add the garlic mixture to the pot with the pork. Add the okra, dasheen or spinach, coconut milk, and pumpkin and cook until soft, about 10 minutes. Turn off the heat, add the remaining tablespoon of butter, and season with salt, to taste. Serve hot with rice or cornbread.
*Dasheen is a leafy green similar to spinach. It can be found in specialty stores or spinach may be substituted.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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By melissa_persad_...
California, 72
on August 06, 2009
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This might be a fair recipe, but it is not the correct way. The dasheen leaves and the stems are used. The dasheen, pumpkin, okras, crab, pig tails, salt, bandanya (cilantro, celery, chives and black pepper are placed in a pot and boiled in the coconut milk a habanero pepper is placed whole into this pot. It is swizzled when cooked or placed in a food processor. It can be said that callaloo is our national dish, which is also one of the most popular sunday lunch, along with stemed rice, baked chicken, and macaroni pie all Trini style of course.
By nataliev_1983
Pikesville, MD
on March 17, 2009
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After all ingredients have been simmered and softened, after the heat is turned off, all ingredients are swizzled together. I suppose you can blend it, but it really doesn't look the same. I don't know if this is the 'big secret' but you absolutely must include a green habanero pepper. It sits in the pot, boiling with the other ingredients, and is removed before the swizzling. Also, it should be noted that salted pig tails are used.
By lis7821_7793609
long beach, NY
on June 08, 2007
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What was your point when you stated secret ingredients? Dont you think other people would want to make their dish just as good as yours?
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