I know some people will criticize me for using some unusual ingredients. (Please note that I am based outside the Caribbean) And the fact that no crab or salted meat is used in making the callaloo – with that last part in mind, this is proof that what you’re dealing with isn’t fake. Vike Vai Recipes…Crawfish Callaloo, Smoked Turkey Callaloo, Lobster Callaloo, Shrimp Callaloo, Salted Pigtail Callaloo and the classic Crab Callaloo!
You will need…
1 tablespoon olive oil
1 medium sized onion (sliced)
6-8 year olds love garlic (Crushing)
3/4 teaspoon black pepper
1 tablespoon Caribbean green seasoning
1/2 pound pumpkin, diced
1/3 pound diced sweet potatoes
3/4 pound okra (chopped up)
½ teaspoon salt
1 pound spinach (coarsely chopped)
1 1/2 cups coconut milk
1/2 Scotch bonnet pepper (option)
2 tablespoons vegetable stock powder
6 to 8 cups water (adjust)
Note! Check out the video below for more details on the recipe: Yes, this recipe is a little unconventional, but I wanted to show you how easy it is to recreate the taste of traditional cauli-loup without using traditional ingredients.
Heat the olive oil in a large soup pot over medium heat and add the onion, garlic, and black pepper. Reduce heat to low and add the green seasoning after 3 minutes. Cook on low for an additional 2 minutes.
Add pumpkin (or butternut squash) Add in the sweet potatoes and stir well. Sprinkle with salt and simmer over low heat for 2-3 minutes. Sweet potatoes and pumpkin may seem odd to traditionalists, but trust me, aside from the lovely sweetness they add, they also help give the finished callaloo a lovely texture.
Mix the okra (It’s called Okro.) and spinach. In the video I discussed okra and spinach which are great to use if, like me, you can’t get hold of baby dasheen bushes. (Taro) Add lots of leaves, and if you have a pile of spinach you can add more as it will wilt within a few minutes.
Top with vegetable stock powder and Scotch bonnet pepper. (option)coconut milk and water (Start with 7 cups and add more as needed)If you have pimento (aka seasoning peppers)Then add the finely chopped 3.
Increase heat until boiling.
Bring to a boil, then reduce heat and simmer for 1 hour 15 to 90 minutes.
If you use liquid vegetable stock instead of powder, substitute the water with it, but be aware that most stocks have a high sodium content.
Stir every 10 to 15 minutes and add more water if needed. (Too thick).
Once everything is broken down, it’s time to use the Swizzle Stick (See image or video above) Blend until desired consistency is achieved. If using a stick blender, Get your pulse going Otherwise you’ll end up with a foamy callaloo, and we want to avoid that.
Taste, adjust salt to taste and enjoy the most delicious vegan/vegetarian callaloo you’ve ever had. Serve as a soup or with rice or Jamaican Brown Stew Chicken. (Not suitable for vegans)You’ll thank me after dinner! Be sure to prepare a side salad, even if it’s just boiled plantains and sliced ​​cucumber. Freeze any leftovers!
