Add
the callaloo leaves and cook for about 5 - 10 more minutes until leaves are softened.
Add ochro, pimento, carrot, green seasoning, salt, crabs,
callaloo leaves & coconut milk, mixing together.
Not exact matches
I'm in Hawaii where Taro
leaves are abundant, but I've never heard of
Callaloo.
Callaloo comes from the
leaves of the taro plant, which is virtually impossible to find in the midwest, but spinach makes a great stand in.
Unusual vegetables include breadfruits, strange - looking root crops like dasheen and taro, a wide variety of pumpkins, christophene (chayote), and the
leaves of the dasheen, which resemble spinach and are used in the popular Caribbean soup,
callaloo.
2 tablespoons butter 1 medium onion, diced 1/2 cup chopped celery 1 clove garlic, minced 4 cups chicken stock 1 cup coconut milk (not sweetened coconut cream) 1/2 pound smoked ham, diced, or 1 small ham hock 2 1/2 cups washed, coarsely chopped, firmly packed
callaloo (dasheen), or substitute spinach
leaves 1 cup sliced okra 1 teaspoon dried thyme 1/4 teaspoon freshly ground black pepper 1 Congo pepper (habanero), seeds and stem removed, minced 1 pound cooked crabmeat, chopped 1 tablespoon butter (optional) Salt to taste