Delicious Callaloo Recipe
This callaloo recipe (also spelled calaloo) is one of the few native Caribbean dishes I've come across here on the Cayman Islands. This is a popular Jamaican food that is also found in Guyana, Trinidad and Tobago. It's ingredients include amaranth, a leafy vegetable found in the Caribbean Islands, as well as various other vegetables and spices. Sometimes taro Xanthosoma is used instead of amaranth. You will find that both amaranth and taro are also referred to as Callaloo. Some other vegetables used are tannia, bhaaji, or dasheen. It shouldn't surprise you that there are many many variations of this dish. Some Caribbean food recipes include coconut milk, chili peppers, crab, conch, or lobster.
My husband and I became curious about callaloo when we saw it in the grocery store. He had learned about some traditional Caribbean foods from one of his co-workers, and he is quite adventurous in the kitchen. So, he brought it home, looked up the recipe, and immediately started cooking it. He decided to cook it like you would spinach, but with his own twists and turns. Below is the callaloo recipe that is very similar to the one he used. The only difference is he did not use a tomato.
Callaloo
Ingredients
- Large pot of Callaloo
- 1 chopped onion
- 1 chopped tomato
- Chopped garlic clove
- 1/2 finely chopped scotch bonnet pepper
- Little bit of thyme leaves
- Pinch of salt
- Little bit of cooking oil
Preparation
- Rinse the callaloo thoroughly.
- Soak it in cold water for an hour with a little salt.
- Remove the callaloo, and throw out the water.
- Chop the callaloo into small pieces.
- In a large pot, heat a little oil, and then add callaloo, chopped onion, chopped tomato, chopped garlic, and chopped scotch bonnet.
- Cook until the callaloo is soft and green (about 10 minutes). If it turns brown, it has been overcooked.
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