The comfort food that warms your soul, callaloo can be eaten as a soup or as an accompaniment to another dish. I tend to prefer mine with rice. Did I ever mention before that I love rice? The main ingredient is a leafy, green vegetable, traditionally called amaranth (yes googled that.) If you live here you know it as good old bhaji, or dasheen bush, or callaloo bush, or all 3, take your pick. And the best part? It’s actually healthy, even if it doesn’t taste like it! Don’t we love recipes like that?!! I have crab in the one I made but I am giving you the crab-less version. 🙂 If you wish to add crab, do so when you add the bhaji leaves.
Recipe:1 tablespoon vegetable/grapeseed oil
1 medium onion
4 garlic cloves, minced
1/2 tablespoon chopped celery
1/2 tablespoon chopped fresh thyme
1/2 tablespoon chopped chives 1 tablespoon chadon beni/cilantro 6 okras, sliced
1/4 cup diced pumpkin 1/4 cups diced carrot
15-20 dasheen bush leaves, washed and coarsely chopped
1 cup coconut milk
1 bouillon cube
4 cups water
1 whole scotch bonnet pepper
Salt to taste
- In a large pot, add the oil and allow it to heat up.
- Add the onion, garlic, and fresh herbs and sauté until fragrant – about 2 minutes.
- Add okras, pumpkin, carrots and dasheen leaves and sauté for another minute or so.
- Add the coconut milk, water, the bouillon cube and an uncut hot pepper.
- Keep an eye on that hot pepper. Use one that is not bruised. You DO NOT want it to burst while cooking!
- Bring to a boil and reduce the heat to a simmer.
- Cook uncovered for about 35 minutes.
- Add salt to taste.
- Remove hot pepper and using a blender or immersion type blender, blend until smooth.
- Serve hot as a soup on it’s own or as a side dish.