Callaloo Trinidad

Callaloo Trinidad Recipe - Traditional Dish from Trinidad and Tobago

Region / culture: Trinidad and Tobago | Preparation time: 1 hour | Cooking time: 1 hour 30 minutes | Servings: 4

Introduction

Callaloo Trinidad is a traditional dish that is popular in Trinidad and Tobago. It is a flavorful and hearty stew made with dasheen leaves, ochroes, pork, and other ingredients. This dish is a staple in Trinidadian cuisine and is enjoyed by many.

History

Callaloo Trinidad has its roots in West African cuisine, brought to the Caribbean by enslaved Africans. Over time, the dish evolved and adapted to include local ingredients such as dasheen leaves and ochroes. Today, Callaloo Trinidad is a beloved dish that is enjoyed by locals and visitors alike.

Ingredients

12 dasheen leaves
8 ochroes
0.5 cup of finely chopped onion
0.5 kg of salt meat or pork (0.25 lb (113 g))
2 crabs or crab meat
1 tbsp of butter
chives, salt and pepper
0.25 tsp of Angostura aromatic bitters
1.8 liter of water (2 qt)
1 whole hot green pepper

How to prepare

Strip the stalks and mid ribs from the dasheen leaves, wash them, roll them up, and cut them into fine shreds.
Clean the crabs.
In a large saucepan, combine the chopped ochroes, dasheen, and onion. Add 1 cup of water and simmer for one hour.
In a separate pot, boil the salt meat to remove excess salt.
Then, add the salt meat, whole green pepper, and 1.8 liters of water to the main pot.
Simmer for 0.5 hour.

Variations

For a vegetarian version of Callaloo Trinidad, omit the pork and meat and add more vegetables such as carrots, pumpkin, and sweet potatoes.
Add coconut milk for a creamy and rich flavor.
Spice up the dish with additional hot peppers or hot sauce for extra heat.

Cooking Tips & Tricks

Be sure to strip the stalks and mid ribs from the dasheen leaves before cutting them into fine shreds.

- Cleaning the crabs thoroughly is important to ensure a clean and flavorful dish.

- Boiling the salt meat before adding it to the pot helps to remove excess salt and prevent the dish from becoming too salty.

- Simmering the ingredients for the right amount of time is key to developing the flavors of the dish.

Serving Suggestions

Callaloo Trinidad is traditionally served with rice or bread on the side. It can also be enjoyed on its own as a hearty stew.

Cooking Techniques

Simmering the ingredients slowly helps to develop the flavors of the dish and create a rich and flavorful stew.

- Stirring the pot occasionally helps to prevent sticking and ensure even cooking.

Ingredient Substitutions

If dasheen leaves are not available, spinach or kale can be used as a substitute.

- Chicken or fish can be used instead of pork and meat for a lighter version of the dish.

Make Ahead Tips

Callaloo Trinidad can be made ahead of time and reheated before serving. Store the stew in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Callaloo Trinidad in a large bowl with a side of rice or bread. Garnish with fresh herbs or a drizzle of hot sauce for added flavor.

Pairing Recommendations

Callaloo Trinidad pairs well with a refreshing drink such as sorrel or mauby. It can also be enjoyed with a side salad or fried plantains.

Storage and Reheating Instructions

Store any leftovers of Callaloo Trinidad in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Callaloo Trinidad contains approximately 300 calories, making it a satisfying and filling meal option.

Carbohydrates

Callaloo Trinidad is a carbohydrate-rich dish due to the presence of dasheen leaves and ochroes. These ingredients provide essential carbohydrates for energy and are a good source of dietary fiber.

Fats

The fats in Callaloo Trinidad come from the pork and butter used in the recipe. While fats are an important part of a balanced diet, it is important to consume them in moderation.

Proteins

The protein in Callaloo Trinidad comes from the pork and meat used in the recipe. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Callaloo Trinidad is rich in vitamins and minerals, particularly vitamin C, vitamin A, iron, and calcium. These nutrients are important for overall health and well-being.

Alergens

Callaloo Trinidad contains pork, which may be an allergen for some individuals. It is important to be mindful of any food allergies or sensitivities when preparing and consuming this dish.

Summary

Overall, Callaloo Trinidad is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty and satisfying meal option that is enjoyed by many.

Summary

Callaloo Trinidad is a delicious and nutritious dish that is a favorite in Trinidadian cuisine. With its rich flavors and hearty ingredients, this stew is sure to satisfy your taste buds and leave you feeling satisfied. Enjoy this traditional dish with family and friends for a taste of the Caribbean.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Callaloo Trinidad. It was many years ago when I was just a young girl living in the beautiful island of Trinidad. My grandmother, who was known for her delicious cooking, had invited me into the kitchen to help her prepare dinner. As I watched her expertly chop vegetables and season meats, I couldn't help but feel in awe of her culinary skills.

That evening, she was making Callaloo Trinidad, a traditional dish that is a staple in Trinidadian cuisine. As she moved around the kitchen with grace and precision, I asked her where she had learned to make such a dish. She smiled and told me that she had learned the recipe from her own grandmother, who had passed it down through the generations.

Intrigued, I watched as she gathered the ingredients for the dish - fresh callaloo leaves, okra, coconut milk, and a medley of seasonings and spices. As she explained the process to me, I could tell that this dish was a labor of love for her, and I couldn't wait to learn how to make it myself.

As we cooked together that evening, my grandmother shared stories of her own childhood and the times she had spent in the kitchen with her own grandmother. I could see the joy and nostalgia in her eyes as she recounted the memories, and I knew that this recipe held a special place in her heart.

After hours of simmering and stirring, the Callaloo Trinidad was finally ready. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the fruits of our labor. As we sat down to eat, I took my first bite of the dish and was immediately transported back to my childhood in Trinidad.

The flavors were rich and complex, the textures perfectly balanced, and the love and history that went into the dish were evident in every bite. I knew then that this recipe was more than just a meal - it was a connection to my past, a link to my heritage, and a reminder of the strong women who had come before me.

Over the years, I have made this dish countless times, each time with a renewed sense of gratitude for the women who taught me how to cook and the traditions that have been passed down through the generations. Every time I make Callaloo Trinidad, I am reminded of the love and strength of my grandmother and the lessons she taught me in the kitchen.

And so, as I continue to cook and share this recipe with my own loved ones, I know that the tradition will live on, and the flavors of Trinidad will always have a special place in my heart. For me, Callaloo Trinidad is more than just a dish - it is a taste of home, a connection to my roots, and a reminder of the powerful women who have shaped me into the cook I am today.