Callaloo

Amaranthus (Amaranthaceae), collectively known as amaranth or pigweed, is a cosmopolitan genus of herbs. Approximately 60 species are presently recognized, with inflorescences and foliage ranging from purple and red to gold. Members of this genus share many characteristics and uses with members of the closely related genus Celosia. People around the world value amaranths, although several species are often considered weeds, as leaf vegetables, cereals and ornamentals.

Callaloo Original Recipe #1

1/2 lb. Callaloo leaves w/stem chopped - or

you can use Spinach as an alternative/substitute.

Serves 4.

Ingredients:

1 Large Onion Chopped.
1 small pinch powdered Cloves
2 Red Chili Peppers, chopped
1/2 small can Coconut Milk
1 teaspoon finely chopped Herbs
1 pint Water
1 tsp. Brown Sugar
Salt & Pepper to taste

What to do!

Wash Callaloo (or spinach) and place in heavy soup pot. Add coconut milk, water and other ingredients. Bring to boil and simmer for 20 minutes. Cool and run on food processor or blender as fine or course and you desire, Return to heat, bringing gently to a boil. Taste and adjust seasoning. Cook for another 10 minutes.

NOTE; When plating or serving you may place a dab of sour cream and
a light olive oil drizzle on top serve in cup or soup bowl plate and
optionally top with Basil leaf or Parsley sprig.

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Callaloo Recipe #2

A bright green soup it is often called "the national dish of T&T." It's base ingredient is callaloo (taro leaves or dasheen, I prefer), but spinach is an excellent substitute.

Yield: 8 to 10 servings

Ingredients:

3 bundles callaloo or 3 bunches fresh spinach, washed, tough ribs removed, coarsely chopped
4 cups coconut milk
2 cups milk
2 cloves garlic, minced
2 medium onions, chopped
1 bunch scallions, chopped
¼ pound pumpkin or Hubbard squash, peeled and coarsely chopped
¼ pound butter or margarine
salt and pepper to taste
Method:
In a soup pot, combine all the ingredients and boil for 4 minutes. Reduce heat and simmer for 40 minutes. If too thick, add little coconut milk. Remove from the heat let cool and puree in blender or food processor to preferred coarseness. Reheat the soup and serve.

NOTE; When plating or serving you may place a dab of sour cream and a light olive oil drizzle on top serve in cup or soup bowl plate and
optionally top with Basil leaf or Parsley sprig.

Callaloo Recipe #3

FOLLOW RECIPE #1

And at last simmering stage add the crab claws or just before serving add lump clean Crab meat. (may be from a 6 oz. canned)

NOTE; When plating or serving you may place a dab of sour cream and
a light olive oil drizzle on top serve in cup or soup bowl plate and
optionally top with Basil leaf or Parsley sprig.

Callaloo Recipe #4

Yield: 8 to 10 servings

Ingredients:

4 oz/125g salt beef or pork
4 cups/32 fl. oz water
1 oz/25g dried shrimp
8 oz Callaloo leaves washed stemmed and chopped
1 small onion chopped
2 green onions/scallions chopped
1 clove garlic minced
2 sprigs thyme or 1/2 tsp dried
6 okra/ladies fingers washed
2 whole cloves
1/2 cup/4 fl oz/125ml coconut milk
4 oz cooked fresh or canned crab meat
salt and pepper

Method:
in a heavy pan cover the salt meat with 3 cups water and bring to the boil.
Boil for 1 hour until the meat is almost tender.
Meanwhile, soak the shrimp in the remaining cup of water for 1 hour.
Drain and add to the pan with the meat.
Add Callaloo, onions, garlic, thyme, okra, cloves and simmer 45 minutes.

When meat is tender, remove from the pan and chop into small pieces.
Return to pan.
Add coconut milk, crab meat, and salt and pepper.
Simmer to blend flavors.

Puree in a blender or food processor until smooth.

NOTE; When plating or serving you may place a dab of sour cream and
a light olive oil drizzle on top serve in cup or soup bowl plate and
optionally top with Basil leaf or Parsley sprig.