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    You are in: Home / Recipes / Callaloo (Trinidad) Recipe
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    Callaloo (Trinidad)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    jenny butt's Note:

    This is a traditional West Indian recipe, which will vary slightly from island to island.........this version is from Trinidad. Don't be put off by the look--it tastes delicious. (I don't cook with salt, so some may need to be added for personal taste.)

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    Ingredients:

    Serves: 4-6

    Yield:

    pot

    Units: US | Metric

    • 1 bunch dasheen leaves (leaves of the TARO plant....found in tropical Australia) (optional)
    • 1 bunch silver beet
    • 12 ounces okra, cut into rounds (approx 15)
    • 3 garlic cloves, chopped
    • 1 whole scotch bonnet pepper (yellow squat looking)
    • 1 bunch spring onion, peeled & chopped
    • 1 sprig thyme, leaves only
    • 1 tablespoon olive oil
    • 500 g crabmeat or 6 small crabs, backs removed and cleaned and cut in 1/2
    • 250 g streaky bacon, cut into small pieces
    • seasoning
    • 2 -2 1/2 cups chicken stock or 2 -2 1/2 cups vegetable stock
    • 3 -5 drops of west indian hot pepper sauce (to season, ENCONA, Caribbean sauces, West Indian HOT PEPPER SAUCE.......can be purchased in Coles in)

    Directions:

    1. 1
      Put oil and bacon pieces in stockpot and cook bacon crispy.
    2. 2
      Add onion and garlic and seasonings, sauté; add stock, okra, silver beet and WHOLE pepper. Bring to boil, and then simmer until all vegetables are soft (approximately 1- 1 1/2 hours), BEING VERY CAREFUL NOT TO BURST THE WHOLE PEPPER. With spoon carefully remove pepper and discard.
    3. 3
      Using an electric beater (or hand held swizzle stick) beat soup until vegetables are mashed down (do not puree). Return pot to heat, and add crabmeat/crabs; simmer until cooked.
    4. 4
      Serve hot and wear a bib to keep front clean when eating crabs, and sucking crabmeat from legs-- ENJOY!

    Ratings & Reviews:

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    Nutritional Facts for Callaloo (Trinidad)

    Serving Size: 1 (273 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 498.5
     
    Calories from Fat 304
    61%
    Total Fat 33.8 g
    52%
    Saturated Fat 10.3 g
    51%
    Cholesterol 98.6 mg
    32%
    Sodium 1753.2 mg
    73%
    Total Carbohydrate 12.3 g
    4%
    Dietary Fiber 2.9 g
    11%
    Sugars 3.5 g
    14%
    Protein 35.1 g
    70%

    The following items or measurements are not included:

    silver beet

    spring onions

    thyme

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