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:

1. Heat large pot with a lid, to medium heat. When hot, add oil and onions. Cook for 5 minutes, or until onions are soft.

2. Add garlic, bell pepper, carrots, & tomato. Stir well,  & cook for 5 more minutes.

3. 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. 

4. 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.

5. Blend into a thick sauce. 

6. 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.