Wednesday, July 25, 2012

What to do with green calaloo

Its carribean!

Jamaican Steamed Callaloo

4 C chopped callaloo
1/8 - 1/4 cup water
1 medium-sized onion, chopped
1 medium-sized ripe tomato, chopped
1 large clove garlic, chopped
1/3 skin of a scotch bonnet pepper, finely chopped
1/4 tsp dried thyme leaves
1/8 tsp salt
1 Tbsp cooking oil
1 Tbsp butter
Rinse and chop the callaloo.  In a large pot, add the 2 Tbsp oil+butter and the water, then add the chopped callaloo on top.  Add the remaining seasonings on top of the callaloo. Put a lid on the pot. Place on a medium flame and cook for roughly ten minutes or until pieces of the callaloo stalks are tender.
This recipe  serves 4.  It is adapted from, whose authors suggest it is "best served as a side dish or with bammie and fried plantain or breadfruit for lovely vegetarian breakfast."

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