Callaloo Voodoo

Callaloo Voodoo Recipe - Traditional Haitian Dish with Crabmeat, Spinach, and Okra

Region / culture: Haiti | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Callaloo Voodoo is a delicious and flavorful dish that combines fresh crabmeat with greens, okra, and bacon. This dish is packed with bold flavors and is sure to impress your taste buds.

History

Callaloo Voodoo is a traditional Caribbean dish that has been enjoyed for generations. It is a popular dish in countries such as Jamaica, Trinidad, and Tobago, where it is often served as a hearty and comforting meal.

Ingredients

2 lb (907 g) fresh crabmeat
3 tbsp peanut oil
3 scallions, including the green tops, minced
2 cloves garlic, minced
2 branches fresh thyme, crumbled, or 0.5 tsp dried
0.5 lb (227 g) slab bacon, cut into 0.25 inch dice
1 lb (454 g) fresh spinach or callaloo greens, cleaned with stems removed
1 lb (454 g) okra, topped, tailed, and cut into rounds
7 cup water
salt and freshly ground black pepper
1 scotch bonnet-type chile, pricked with a fork
juice of 3 limes

How to prepare

Brown the crabmeat in the oil along with the scallions, 1 tsp of garlic, and the crumbled thyme.
In a stockpot, brown the diced bacon.
Wilt the spinach in the rendered bacon fat.
Add the okra, cover with water, and season with salt and freshly ground black pepper to taste.
Cook for 20 minutes, stirring constantly with a whisk.
Once cooked, add the crabmeat, remaining garlic, and chile that has been pricked with a fork.
Continue to cook over low heat for 20 minutes, stirring occasionally.
Once done, add the lime juice, thoroughly whisk it through, and serve hot.

Variations

Substitute shrimp or lobster for the crabmeat for a different flavor.
Add coconut milk for a creamy twist.
Use different greens such as kale or collard greens for a unique taste.

Cooking Tips & Tricks

Make sure to brown the crabmeat before adding it to the dish to enhance its flavor.

- Wilt the greens in the rendered bacon fat for added richness.

- Stir constantly while cooking to ensure that the flavors are well combined.

- Prick the chile with a fork to release its heat and flavor into the dish.

Serving Suggestions

Serve Callaloo Voodoo hot with a side of rice or bread for a complete meal.

Cooking Techniques

Browning the crabmeat and bacon adds depth of flavor to the dish.

- Stirring constantly while cooking helps to evenly distribute the flavors.

Ingredient Substitutions

Use vegetable oil instead of peanut oil if desired.

- Substitute turkey bacon for a lighter option.

Make Ahead Tips

Prepare the dish up to a day in advance and reheat before serving.

Presentation Ideas

Garnish with fresh herbs or a slice of lime for a pop of color.

Pairing Recommendations

Serve with a side of plantains or fried dumplings for a complete Caribbean meal.

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 until warmed through.

Nutrition Information

Calories per serving

280 per serving

Carbohydrates

12g per serving

Fats

- Total Fat: 15g per serving

- Saturated Fat: 4g per serving

Proteins

- Protein: 20g per serving

Vitamins and minerals

Vitamin A: 30% of daily value per serving

- Vitamin C: 45% of daily value per serving

- Iron: 20% of daily value per serving

Alergens

Contains shellfish (crab)

Summary

Callaloo Voodoo is a nutrient-rich dish that is high in protein and vitamins. It is a great option for a healthy and satisfying meal.

Summary

Callaloo Voodoo is a flavorful and satisfying dish that is perfect for a special occasion or a comforting meal at home. With its bold flavors and nutrient-rich ingredients, this dish is sure to become a new favorite in your recipe repertoire.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Callaloo Voodoo. It was a hot summer day in the Caribbean, the air thick with the scent of spices and the sound of music floating through the streets. I was wandering through the market, browsing the stalls filled with colorful fruits and vegetables, when I came across an old woman selling bundles of leafy greens that I had never seen before.

Intrigued, I approached the woman and asked her what these vibrant greens were called. She smiled at me and replied, "Callaloo, my dear. A traditional dish in these parts, filled with magic and mystery." I was immediately captivated and asked her if she could share the recipe with me. She hesitated for a moment, as if debating whether to reveal her secret, before finally nodding and saying, "Come to my home tomorrow and I will teach you the ways of Callaloo Voodoo."

The next day, I found myself standing in the old woman's kitchen, surrounded by the fragrant aroma of spices and the sound of bubbling pots on the stove. She handed me a bundle of callaloo leaves and began to instruct me on how to prepare the dish. As she spoke, I could sense a certain energy in the air, a feeling of connection to something ancient and powerful.

The process of making Callaloo Voodoo was unlike anything I had ever experienced before. I chopped, stirred, and simmered, all the while feeling as though I was tapping into some hidden knowledge that had been passed down through generations. The old woman watched me intently, her eyes gleaming with pride as I carefully followed her instructions.

Finally, after hours of preparation, the dish was ready. I ladled the vibrant green mixture into bowls and garnished it with a sprinkle of fiery red pepper flakes. As I took my first bite, I was overwhelmed by the rich, complex flavors that danced across my taste buds. It was a dish unlike anything I had ever tasted before, a perfect balance of heat, sweetness, and earthiness.

The old woman smiled at me and said, "You have done well, my dear. You have embraced the magic of Callaloo Voodoo." I thanked her profusely, feeling as though I had been initiated into a sacred culinary tradition.

From that day on, Callaloo Voodoo became a staple in my cooking repertoire. I shared the recipe with my friends and family, delighting in their reactions as they tasted the dish for the first time. Each time I made it, I felt a connection to the old woman and the ancient traditions she had passed down to me.

As the years passed, I continued to refine the recipe, adding my own unique twists and flavors to make it truly my own. But no matter how many variations I tried, the magic of Callaloo Voodoo remained unchanged, a reminder of that fateful day in the Caribbean market when I stumbled upon a recipe that would forever change my culinary journey.

Now, as I stand in my own kitchen, preparing a steaming pot of Callaloo Voodoo for my grandchildren, I can't help but think of the old woman who first introduced me to this mystical dish. I can almost hear her voice guiding me through the process, her presence lingering in the fragrant steam that rises from the pot.

And as I sit down to enjoy a bowl of Callaloo Voodoo with my loved ones, I am filled with a sense of gratitude for the traditions and recipes that have shaped me into the cook I am today. I may have learned many recipes from various places and people over the years, but Callaloo Voodoo will always hold a special place in my heart as a symbol of magic, mystery, and the power of culinary connection.