• 1 medium onion, chopped
  • 1 tbsp. minced garlic
  • 2 tbsp. oil
  • 1 bundle callaloo bush, washed & chopped
  • 2 cups coconut milk
  • 6 medium ochroes, chopped
  • ½ cup finely chopped pimento
  • ½ cup finely chopped carrots
  • 1 tbsp. green seasoning
  • Salt, to taste
  • Hot pepper, to taste


Our national dish, callaloo, is representative of Trinidad and Trinis themselves. It embodies our identity- our unity, warmth and strength. This rich soup can stand independently or complement a perfect local Sunday lunch or dinner.

Preparation:

1. Sauté onion, garlic & pepper in heated  oil.

2. Add ochro, pimento, carrot, green seasoning, salt, callaloo leaves & coconut milk, mixing together.

3. Bring to a boil, lower heat & cook covered for about half an hour, stirring occasionally.

4. When all ingredients are soft, swizzle to make a smoothe pulp.

5. Adjust salt & pepper. Serve alone or with rice.

Variation:

Crab callaloo

Add 2 cleaned crabs, cut in halves, to the mixture in step 2.


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