Callaloo

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this was a poor version of callaloo...and there is no secret ingredients...just patience with your pot and a slow simmer.....

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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.

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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.

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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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Would y'all like to share the "secret" ingredients with the rest of the class??? We are all trying to learn something new.

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i am sorry to say even tho a trinidadian made it that is not the way to make callaloo. i am also a trinidadian and a chef here in the usa