Callaloo (Trinidadian dish)
Strip the stalks and midrib from the dasheen leaves and wash well. Wash and cut up the ochroes and seasonings. Soak and cut up the meat. Scald and clean the crabs.
Put all the ingredients, except the butter, into a pot with the boiling water and simmer until everything is soft. Swizzle and add the butter. Serve with foo-foo.
INGREDIENTS: about 12 dasheen or spinach leaves
1/2 lb. salt beef or a ham bone
1 tbsp. butter
1/4 lb. salt pork
2 cups boiling water
1 green pepper
2 sprigs thyme
- Print View
- Plain Text