Callaloo à la Ilka

Callaloo à la Ilka Recipe: A Delicious Vegetarian Dish from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Callaloo à la Ilka is a traditional Caribbean dish that is packed with flavor and nutrients. This recipe combines callaloo, a leafy green vegetable similar to spinach, with ochroes (okra) and a blend of aromatic herbs and spices. The addition of coconut milk adds a creamy richness to the dish, making it a comforting and satisfying meal.

History

Callaloo is a popular dish in many Caribbean countries, including Jamaica, Trinidad and Tobago, and Barbados. It is often made with a combination of leafy greens, such as callaloo bush or spinach, and other vegetables like ochroes. The dish has African roots, as it was brought to the Caribbean by enslaved Africans. Over time, different variations of callaloo have emerged, each with its own unique twist on the traditional recipe.

Ingredients

1 bundle of callaloo bush (or substitute with spinach)
10 ochroes (or substitute with canned ochroes)
1 onion
3 stalks of chive
3 cloves of garlic
salt and pepper
1 chicken bouillon cube
tabasco sauce (or float a red hot chili pepper on top of callaloo)
worcestershire sauce
coconut milk
butter

How to prepare

Clean the callaloo bush (or spinach).
Remove the skin from the callaloo stalks as well as the ribs from the leaves.
Clean and cut up the ochroes and add them to the callaloo bush.
Cut up the onion, chive, and garlic and add them.
In a large pot, melt the butter and add the callaloo mixture.
Turn the leaves until they change color, then add salt, pepper, a few drops of Worcestershire sauce, Tabasco sauce (or use hot pepper to float on top of the callaloo while it is cooking, making sure it does not burst, or the callaloo will be too hot), and the crumbled chicken bouillon cube.
Stir.
Add coconut milk and cook the callaloo until the seeds of the ochroes have turned slightly pink.
Either swivel by hand with a swivel stick or put in a blender and blend for 3 separate seconds.

Variations

Substitute spinach for callaloo if it is not available.
Add diced tomatoes or bell peppers for extra color and flavor.

Cooking Tips & Tricks

Be sure to remove the skin from the callaloo stalks and the ribs from the leaves before cooking.

- Adding a few drops of Worcestershire sauce and Tabasco sauce (or hot pepper) can add a depth of flavor to the dish.

- Swiveling the callaloo by hand with a swivel stick or blending it in a blender can help achieve a smooth consistency.

- Cooking the callaloo until the ochroes turn slightly pink ensures that they are cooked through.

Serving Suggestions

Serve Callaloo à la Ilka with steamed rice or boiled provisions for a complete meal.

- Garnish with fresh herbs or a squeeze of lime juice for added flavor.

Cooking Techniques

Swivel the callaloo by hand with a swivel stick or blend it in a blender for a smoother consistency.

Ingredient Substitutions

Substitute canned ochroes for fresh ochroes if they are not in season.

- Use vegetable broth instead of chicken bouillon cube for a vegetarian version.

Make Ahead Tips

Callaloo à la Ilka can be made ahead of time and reheated before serving.

- Store leftovers in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Callaloo à la Ilka in a bowl with a sprinkle of fresh herbs on top for a pop of color. - Garnish with a drizzle of coconut milk or a dollop of Greek yogurt for added creaminess.

Pairing Recommendations

Pair Callaloo à la Ilka with a side of fried plantains or dumplings for a traditional Caribbean meal.

- Serve with a glass of tropical fruit juice or a refreshing coconut water.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in a saucepan over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

- Each serving of Callaloo à la Ilka contains approximately 200 calories.

Carbohydrates

- Callaloo is a good source of carbohydrates, providing energy for the body.

- Ochroes also contain carbohydrates, along with fiber that helps with digestion.

Fats

- Coconut milk adds healthy fats to the dish, which are essential for brain function and hormone production.

- Butter adds richness and flavor, but can be substituted with a healthier alternative like olive oil.

Proteins

- Chicken bouillon cube adds a savory flavor to the dish and a small amount of protein.

- Ochroes also contain a small amount of protein.

Vitamins and minerals

Callaloo is rich in vitamins A and C, which are important for immune function and skin health.

- Ochroes are a good source of vitamin K, which is essential for blood clotting.

Alergens

This recipe contains dairy (butter) and may not be suitable for those with dairy allergies.

- Worcestershire sauce may contain gluten, so be sure to check the label if you have a gluten allergy.

Summary

Callaloo à la Ilka is a nutrient-dense dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Callaloo à la Ilka is a delicious and nutritious Caribbean dish that is easy to make and full of flavor. With a combination of callaloo, ochroes, and aromatic herbs and spices, this dish is sure to become a new favorite in your recipe repertoire. Serve it with rice or provisions for a complete meal that will transport you to the sunny shores of the Caribbean.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was given to me by my dear friend Ilka, who had learned how to make this traditional Caribbean dish from her grandmother. Callaloo à la Ilka was a dish that was near and dear to her heart, and she was more than happy to share the recipe with me.

Ilka had always been a fantastic cook, and her love for food and cooking was infectious. Whenever she invited me over for dinner, I knew I was in for a treat. Her kitchen was always full of delicious aromas and vibrant colors, and I could tell that she poured her heart and soul into every dish she made.

I remember the day Ilka showed me how to make Callaloo à la Ilka like it was yesterday. We started by gathering all the ingredients we would need - fresh callaloo leaves, coconut milk, okra, scotch bonnet peppers, and some seasonings and spices. Ilka explained to me the importance of using fresh, high-quality ingredients when making this dish, as it would greatly impact the flavor and overall taste.

As we began cooking, Ilka shared stories of her childhood in Trinidad and Tobago, where she learned how to cook from her grandmother. She spoke fondly of the times they spent in the kitchen together, and how her grandmother would teach her the traditional recipes that had been passed down through generations.

I watched in awe as Ilka effortlessly chopped and stirred, adding just the right amount of each ingredient to create the perfect balance of flavors. The smells that wafted from the pot were intoxicating, and I couldn't wait to taste the final result.

After a few hours of simmering and stirring, the Callaloo à la Ilka was finally ready. Ilka served it up in bowls, garnished with a sprinkle of fresh herbs and a squeeze of lime. The vibrant green color of the dish was absolutely stunning, and I knew it was going to be a taste sensation.

As I took my first bite, I was transported to a tropical paradise. The flavors were bold and vibrant, with just the right amount of heat from the scotch bonnet peppers. The callaloo leaves were tender and flavorful, and the coconut milk added a richness that tied everything together perfectly.

Ilka smiled as she watched me enjoy the dish, knowing that she had passed on a piece of her heritage to me through this recipe. She explained to me that Callaloo à la Ilka was more than just a meal - it was a symbol of family, tradition, and love.

From that day on, Callaloo à la Ilka became a staple in my own kitchen. Whenever I made it, I would think of Ilka and the memories we shared in her kitchen. It was a dish that brought people together, and I was grateful to have learned how to make it from such a dear friend.

In the years that followed, I would continue to experiment with the recipe, adding my own twists and variations to make it my own. But no matter how I changed it, the essence of Callaloo à la Ilka always remained the same - a taste of the Caribbean, a taste of tradition, and a taste of love.