Everyone
cooks this dish a bit differently to suit their own taste. Traditionally
it has whole crabs cooked in it. I usually just cook it without
any meat, but you can add crab meat or cook some salted pigtail
with it, it's up to you.
Ingredients
1 bundle
callaloo bush ( dasheen bush ), or substitute with spinach
10 ochroes ( or substitute with canned ochroes )
onion
3 stalks chive
3 cloves garlic
salt, pepper
chicken bouillon cube
tabasco sauce ( or float a red hot chili pepper on top of callaloo
)
Worcestershire sauce
coconut milk
butter
Method
1)
Clean callaloo bush ( or spinach). Remove skin from callalloo stalks
as well as the ribs from the leaves
2)
Clean and cut up ochroes and add to callaloo bush
3)
Cut up onion, chive and garlic and add
4)
In a large pot melt the butter and add the callaloo mixture
5)
Turn leaves until they change colour, now add salt, pepper, a few
drops of Worcestershire sauce, tabasco sauce ( or use hot pepper
to float on top of callaloo while it is cooking, making sure it
does not burst, or the callaloo will be too hot ) and the crumbled
chicken bouillon cube. Stir.
6)
Add coconut milk and cook callaloo until the seeds of the ochroes
have turned slightly pink
7)
Either swivel by hand with a swivel stick, or put in a blender and
blend for 3 separate seconds
(You
can make this dry and use it as a side dish or add more water and
make it into a soup.)
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