Trinidad and Tobago style Callaloo
Adapted from Marcus Samuelsson’s The Soul of a New Cuisine (Wiley, 2006)
Makes approximately 6 cups, serve as a side
Ingredients:
2 Tbsp olive oil
1 medium onion, chopped
5 cloves of garlic, sliced
1 bell pepper, chopped
2 carrots, chopped
¼ c chopped tomato, canned or fresh
1 tsp each: cumin, coriander, black pepper
1 can coconut milk
2 cups broth or water
1 bunch callaloo, rinsed well, and cut in 1 inch pieces. Cut thick stems into ¼ inch pieces.
3 tbsp lime or lemon juice
3 tsp harissa or hot sauce.
Directions:
Heat large pot with a lid, to medium heat. When hot, add oil and onions. Cook for 5 minutes, or until onions are soft.
Add garlic, bell pepper, carrots, & tomato. Stir well, & cook for 5 more minutes.
Add spices, coconut milk and broth (or water). Raise the heat to high. Once at a boil, lower heat so mixture is at a low simmer. Cover and cook for 10 minutes.
Add callaloo and stir. Raise heat to high; once it is at a boil, reduce to low heat so the liquid is at a low simmer. Cover and cook for 10 minutes. If the stems are not yet soft, cook a few more minutes until they are.
Blend into a thick sauce.
Add lime (or lemon) juice and harissa a little at a time, until you are happy with the amount of acid and heat. Add salt, if desired.